Baked Sweet Peppers with Goat Cheese and Balsamic Vinegar
These baked sweet peppers with goat cheese and balsamic vinegar are the ultimate easy gourmet appetizer. Sweet roasted peppers, creamy goat cheese, and tangy-sweet balsamic glaze create a flavor-packed bite that's gluten-free and ready in 30 minutes.
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.