I love goat cheese and I love mini bell peppers…so it only seems obvious to combine the two – right? This recipe is so simple, but so GOOD! The sweet peppers combine perfectly with the tangy and creamy goat cheese.
Make them as a veggie side dish to serve for dinner. I like to make a HUGE batch of them, so I can keep the leftovers in the fridge to snack on the next day. I have even been known to eat them cold. They are good no matter how you eat them.
PrintGoat Cheese Stuffed and Roasted Peppers
- Yield: 15 bites/peppers 1x
Description
Stuffed mini peppers are ideal for an appetizer or a side dish at dinner. Warm or cold these colorful bites are tangy, creamy, and delicious.
Ingredients
- 4 oz goat cheese
- 2 Tbsp chopped fresh parsley
- 15-20 mini bell peppers
- 1 tsp coconut oil, melted
- pepper
Instructions
- Preheat the oven to 425 degrees
- Cut the tops off of the mini peppers and de-seed
- Brush the peppers with coconut oil and roast in the oven for 10-15 minutes
- While roasting, combine the goat cheese, parsley, and peppers
- Remove the peppers from the oven and allow to cool
- Once cool enough to handle, stuff each pepper with a spoonful of the goat cheese
- Return to the oven and bake until cheese is heated through and just starting to melt ~5 minutes
- Category: Appetizer
Frequently Asked Questions
What type of peppers should I use for this recipe?
Mini bell peppers are ideal for this recipe due to their sweetness and size, making them perfect for stuffing with goat cheese.
Can I use a different type of cheese instead of goat cheese?
While goat cheese is recommended for its tangy and creamy flavor, you can substitute with cream cheese or feta for a different taste.
How do I prepare the mini bell peppers before stuffing them?
You’ll want to cut the tops off the mini bell peppers and remove the seeds before filling them with the goat cheese mixture.
I had some goat cheese that was garlic and herb so I made these sans the parsley. Yummy!!!!
What a healthy delicious snack/side!