If you’re searching for the perfect appetizer that blends sweet, tangy, and creamy flavors, look no further than baked sweet peppers with goat cheese and balsamic vinegar. This elegant yet easy-to-make dish transforms just a handful of ingredients into something restaurant-worthy, but totally doable in your home kitchen.
With every bite, you get the slight char of roasted sweet peppers, the creamy tang of goat cheese, and that irresistible glossy drizzle of balsamic glaze — balanced, beautiful, and bursting with flavor.
Whether you’re planning a wine night, a casual dinner party, or a wholesome weeknight meal, these stuffed peppers are your go-to.
Table of Contents
Why You’ll Love This Recipe
There are a few reasons this dish is a favorite among food lovers and home cooks alike:
- It’s naturally gluten-free, low-carb, and packed with flavor
- Mini sweet peppers roast into tender bites of goodness
- Goat cheese adds that creamy, slightly tangy punch
- The balsamic glaze adds depth and a hint of sweetness
Aside from being easy to prepare, this dish brings major flavor with very little effort. Plus, it’s beautiful on a platter — the vibrant colors of the peppers and the glossy finish make it look as good as it tastes.
Learn more about the health benefits of bell peppers and why they’re not just tasty, but also loaded with vitamin C, antioxidants, and fiber.
Ingredient Breakdown
Let’s take a look at what you’ll need:
- 12 mini sweet bell peppers – Their natural sweetness intensifies in the oven
- 12 oz goat cheese – Soft and tangy, the perfect filling
- ¼ tsp sea salt – Enhances all the flavors
- 2 tbsp fresh thyme – Adds an aromatic touch
- Black pepper to taste – A hint of heat
- Balsamic glaze – For that signature sweet-tangy finish
- Honey (optional) – To enhance the sweetness of the glaze
Need a glaze? Here’s how to make a balsamic reduction at home if you want to skip the store-bought bottle.
How to Make Baked Sweet Peppers with Goat Cheese
This is a low-stress, high-reward kind of recipe — no fancy tools or techniques required.
Step-by-step Instructions
- Prep your peppers
Wash and dry them. Cut each one in half lengthwise and remove the seeds and ribs. - Make the filling
In a bowl, mix goat cheese with salt and a bit of pepper. Stir in chopped thyme for a herbal twist. - Stuff the peppers
Use a small spoon or piping bag to fill each half generously. - Bake it
Arrange peppers on a baking sheet. Roast at 400°F (200°C) for 15–20 minutes until the cheese is warm and slightly golden. - Top it off
Once out of the oven, drizzle with balsamic glaze and honey (if using). Serve warm and enjoy.
Recipe Variations
Feeling creative? Here are some fun spins:
- Add prosciutto or bacon crumbles for extra richness
- Mix in chopped walnuts or pistachios for crunch
- Swap thyme for rosemary, oregano, or basil
- Make it vegan with a cashew-based cheese or tofu ricotta
- Try peppadew peppers for a spicy-sweet variation
Tips for Perfect Baked Sweet Peppers with Goat Cheese and Balsamic Vinegar
Here’s how to really make your stuffed peppers sing:
- Choose bright, firm mini peppers with no blemishes
- Slice a tiny bit off the bottom of each pepper if they wobble on the tray
- Pre-roast the peppers for 5 minutes to soften them before stuffing
- Mix the cheese with a touch of olive oil or cream for smoother filling
- Always drizzle the glaze after baking — it keeps the flavor bold and the texture glossy
What to Serve With Baked Sweet Peppers with Goat Cheese and Balsamic Vinegar
These stuffed peppers are versatile. Serve them as an appetizer or pair them with:
- Crusty artisan bread
- Mixed green salad with light vinaigrette
- Grilled chicken or pan-seared fish
- Quinoa, couscous, or risotto
- Roasted broccoli or asparagus
- Fresh fruit like pears, grapes, or apple slices
Wine Pairings
Pair this dish with a crisp white wine like:
- Sauvignon Blanc
- Pinot Grigio
- Dry rosé
These wines balance the creamy richness of the cheese and the sweetness of the glaze.
These baked sweet peppers with goat cheese and balsamic vinegar are incredibly versatile. They make an elegant appetizer but also pair beautifully with other dishes to create a complete meal. For something light, try them with a mixed green salad, quinoa, or roasted vegetables. If you’re aiming for comfort food vibes, they also go great alongside twice baked mashed potatoes — rich, creamy, and indulgent, the perfect balance to the tangy goat cheese and sweet peppers.
Make-Ahead and Storage
Want to plan ahead? Here’s how:
- Make-ahead: Stuff peppers and refrigerate up to a day ahead. Bake when ready.
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in the oven or microwave gently. Avoid drying them out.
Common Mistakes to Avoid
Even a simple dish can go sideways. Avoid these:
- Overfilling the peppers — cheese may overflow
- Baking too long — peppers get mushy, and cheese dries out
- Adding glaze too early — it loses its flavor and shine when baked
Frequently Asked Questions
What peppers are best for this recipe?
Mini sweet bell peppers are ideal. They’re naturally sweet, colorful, and easy to eat.
Can I use store-bought balsamic glaze?
Absolutely. It’s a great time-saver. You can also make your own with balsamic vinegar and honey.
How do I stuff peppers neatly?
Use a piping bag or zip-lock with the corner snipped off for easy, mess-free filling.
Do I need to pre-roast the peppers?
Not necessary, but pre-roasting softens them and enhances sweetness.
Can I make these in advance?
Yes. Stuff ahead and refrigerate. Bake when ready to serve.
Are these keto or low-carb?
Definitely. Goat cheese and peppers are naturally low in carbs.
Can I swap out the goat cheese?
Sure. Try feta, ricotta, or a vegan alternative.
How long do they keep?
Up to 3 days in the fridge. Reheat gently for best texture.
Nutritional Info and Dietary Adaptations
Per serving (1–2 halves):
- Calories: ~180–200
- Carbs: 6–8g
- Protein: ~10–11g
- Fat: ~12g
This dish is naturally gluten-free and can be adapted for vegan or vegetarian diets easily. Want to know why goat cheese is such a great choice? Check out its nutritional benefits — it’s lower in lactose and easier to digest than cow’s milk cheeses.
Final Thoughts
There’s something magical about the combination of roasted sweet peppers, creamy goat cheese, and a balsamic drizzle. It’s simple enough for a weeknight, yet elevated enough for entertaining.
Whether you’re looking to impress guests, elevate your appetizer game, or just treat yourself, this is a dish that delivers every single time.
If you’d like a printable version or want help sharing this recipe across platforms, just let me know. I’m happy to help turn this into whatever format you need.
Baked Sweet Peppers with Goat Cheese and Balsamic Vinegar
Ingredients
- 12 mini sweet bell peppers
- 12 oz goat cheese
- 1/4 tsp sea salt
- 2 tbsp fresh thyme chopped
- Fresh ground black pepper to taste
- Balsamic glaze to drizzle
- Honey optional, for drizzling
Instructions
- Preheat your oven to 400°F (200°C).Prepare the peppers: Wash and dry. Cut each mini pepper in half lengthwise and remove seeds and membranes.Make the filling: In a small bowl, combine goat cheese, sea salt, thyme, and black pepper. Mix until smooth.Stuff the peppers: Use a small spoon or piping bag to fill each pepper half with the goat cheese mixture.Bake for 15–20 minutes or until the cheese is warm and lightly golden, and peppers are slightly softened.Finish with glaze: Remove from oven and drizzle with balsamic glaze. Add a light drizzle of honey if desired. Serve warm.
Notes
- Pre-roast the peppers for a softer texture before filling.
- Mix goat cheese with a splash of cream or olive oil for an extra smooth filling.
- Use different toppings like crushed nuts, chopped herbs, or prosciutto to customize.
