Ingredients
Peppers
- 1 pound mini sweet bell peppers (about 12 peppers)
Filling
- 10 ounces goat cheese
Toppings
- Balsamic glaze, to drizzle
- Honey, to drizzle
- 2 tablespoons fresh thyme (or dried thyme)
- Black pepper, to taste
Instructions
- Preheat the oven. Preheat your oven to 400°F (200°C) to prepare for roasting the stuffed peppers.
- Prepare the peppers. Wash and dry the mini peppers thoroughly. Cut each pepper in half lengthwise and carefully remove the seeds and any white fleshy parts to create a clean cavity for stuffing.
- Stuff the peppers. Spoon a generous amount of goat cheese into each pepper half. You can adjust the amount of cheese according to your preference, whether you want them filled to the brim or just lightly stuffed.
- Arrange for roasting. Place the stuffed peppers in a single layer on a baking dish or sheet, ensuring they are evenly spaced to roast properly.
- Roast the peppers. Roast in the preheated oven for 20-25 minutes, or until the peppers become softly charred and lightly browned, indicating they are tender and flavorful.
- Serve and garnish. Remove the roasted stuffed peppers from the oven and transfer them to a serving platter. Drizzle balsamic glaze and honey over the top, then sprinkle with fresh thyme leaves and freshly ground black pepper. Serve warm and enjoy!
Notes
- You can adjust the quantity of goat cheese based on how creamy or lightly stuffed you want the peppers.
- Fresh thyme adds a vibrant color and fresh flavor, but dried thyme works well if fresh is not available.
- If balsamic glaze is unavailable, reduce balsamic vinegar to a thick syrup or substitute a similar tangy-sweet drizzle.
- For a slightly sweeter touch, use raw or wildflower honey.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
