These Herb and Goat Cheese Stuffed Peppers are the perfect light meal or appetizer for any occasion. Bursting with flavor from fresh herbs, garlic, and tangy goat cheese, they look beautiful but come together quickly and easily.
Why You’ll Love Herb and Goat Cheese Stuffed Peppers
Buttery soft goat cheese gets blended with parsley, basil, chives, garlic, and lemon for a flavorful herbed filling. When spooned into mini sweet peppers or bell pepper halves and baked, you end up with a pretty, crowd-pleasing dish.
There are a few reasons why this recipe is fantastic:
- It’s incredibly flavorful thanks to all the fresh chopped herbs in the filling. The lemon zest also adds nice brightness.
- Goat cheese has a lovely creamy yet tangy flavor that pairs perfectly with herbs and peppers. Its texture also makes it ideal for stuffing.
- The prep is very easy – it’s mostly just chopping herbs and mixing the filling. No lengthy or complex steps needed.
- Roasting the stuffed peppers in the oven concentrates all the flavors together for peppers with an amazing herby taste in every bite.
- No matter if you make these for a fancy dinner party or casual family meal, they never fail to impress guests with how delicious they are!
Picking the Best Peppers for This Recipe
You can use different types of peppers to make this recipe depending on what looks best and what size you prefer:
Mini Sweet Peppers: The small, slender mini sweet peppers are perfect for cutting in half and stuffing. Their shape shows off the filling nicely. Look for multi-colored mixes.
Bell Peppers: For a heartier appetizer, classic bell peppers are another excellent choice. Cut off the tops, remove membranes and seeds, then stuff.
No matter which peppers you choose, make sure they are fresh, crisp, and blemish-free. The combination of flavors in the filling pairs well with both sweet mini peppers and earthier bell peppers.
Tips for Making the Best Stuffed Peppers
Follow these simple tips for stuffed peppers that come out perfectly baked with melted, browned cheese in every bite:
- Use room temperature goat cheese. This makes it easier to mix the filling ingredients smoothly.
- Don’t over mix the filling. You want to see streaks of the individual herbs rather than make it completely uniform.
- Stuff the peppers generously but don’t pack it tightly inside or the filling can ooze out.
- Drizzle olive oil over the tops to help the cheese brown beautifully as they bake.
- Bake on parchment paper to prevent sticking and make transfers in and out of the oven easy.
The possibilities for garnishing these appetizers are nearly endless once they come hot and bubbling out of the oven. Some tasty topping ideas include:
Toasted pine nuts
Minced fresh chives
A drizzle of balsamic reduction
Lemon wedges for squeezing over right before eating
No matter how you serve them, these little stuffed peppers make a big impact! Now let’s go over some step-by-step instructions so you can make them at home.
Step-By-Step Guide for Making Easy Stuffed Peppers
Follow these simple steps and you’ll have a serving platter piled high with these beauties in less than an hour:
Preheat Oven and Prepare Peppers
First, preheat your oven to 375°F. While it heats, prepare your peppers. For mini sweet peppers, slice them lengthwise in half and remove all seeds and membranes. For bell peppers, slice off the tops, then reach inside and scrape out all seeds and membranes.
Make the Filling
In a medium bowl, blend together the softened goat cheese, chopped basil, parsley, chives, minced garlic, lemon zest, salt, pepper, and any other herbs or spices you want. Mix gently just until incorporated.
Stuff the Peppers Generously
Use a small spoon to fill the pepper cavities with the goat cheese mixture. Spoon it in generously but don’t pack it down too densely inside. Mound it attractively on top.
Drizzle with Olive Oil
Arrange the stuffed peppers cut side up on a parchment-lined baking sheet. Use a pastry brush or spoon to drizzle olive oil lightly over the tops and exposed filling to help it brown.
Bake Until Hot, Melty, and Slightly Golden
Pop the baking sheet of stuffed peppers in the preheated oven and bake for 20-25 minutes, or until the filling browns slightly and the peppers look slightly shriveled and tender when pierced with a fork.
Cool, Garnish, and Serve
Allow the stuffed peppers to rest 5 minutes before transferring to a serving platter. Sprinkle with toasted pine nuts, minced chives, or other desired garnishes. Serve while still warm.
Now that you’re ready to make these tasty little peppers, here are even more serving suggestions and side dish pairings:
Serving Ideas and Pairings for Herb and Goat Cheese Stuffed Peppers
While snacking on these flavor-packed peppers on their own is delightful enough, having some accompaniments can turn them into a full meal:
Alongside mixed greens, cherry tomatoes, and balsamic vinaigrette
Sprinkled with crumbled feta or goat cheese for extra richness
Nestled on bruschetta topped with roasted red peppers and basil
Served with assorted olives, nuts, and sliced fresh mozzarella cheese
Plated with mixed fruits like grapes, berries, and orange segments
Paired with crackers, breadsticks, or pita chips for dipping in any fallen filling
The possibilities are endless! Their versatility is yet another reason to add this recipe to your regular rotation.
Storing and Freezing Instructions
If you end up with leftovers of this appetizer (unlikely as they tend to disappear fast!) here are some storage tips:
Store leftover stuffed peppers in an airtight container in the refrigerator up to 4 days.
Reheat in a 350°F oven or toaster oven until warmed through, about 8 minutes.
You can also freeze baked stuffed peppers up to 3 months. Thaw overnight in fridge before reheating.
Now that you know all about making, serving, and storing these splendid stuffed peppers, what are you waiting for? This recipe delivers maximum flavor for relatively minimal work, making it perfect for both casual family dinners and elegant entertaining.
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Herb and Goat Cheese Stuffed Peppers
These vibrant mini bell peppers are filled with a creamy, herbed goat cheese mixture and topped with toasted pine nuts.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 8 mini bell peppers (or 4 large bell peppers)
- 8 oz (225g) goat cheese, softened
- 1/4 cup fresh basil, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh chives, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp lemon zest
- Salt and pepper to taste
- 2 tbsp olive oil
- Optional: 1/4 cup pine nuts, toasted
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Peppers:
- Wash and dry the peppers.
- For mini bell peppers, cut them in half lengthwise and remove the seeds.
- For large bell peppers, cut off the tops and remove the seeds and membranes.
- Make the Filling:
- In a medium bowl, combine the softened goat cheese, fresh basil, parsley, chives, minced garlic, lemon zest, salt, and pepper.
- Mix until all the ingredients are well incorporated.
- Stuff the Peppers:
- Spoon the herbed goat cheese mixture into each pepper half, filling them generously.
- If using large bell peppers, fill the cavity with the mixture.
- Drizzle with Olive Oil:
- Place the stuffed peppers on a baking sheet lined with parchment paper.
- Drizzle the tops of the peppers with olive oil.
- Bake:
- Bake in the preheated oven for about 20-25 minutes, or until the peppers are tender and the cheese is slightly golden on top.
- Garnish and Serve:
- If desired, sprinkle toasted pine nuts over the stuffed peppers for added crunch and flavor.
- Serve warm as an appetizer or side dish.
- Prep Time: 20 minutes`
- Cook Time: 25 minutes
- Category: appetizer
- Method: bake
