Description

These colorful Herb & Goat Cheese Stuffed Peppers make the perfect appetizer for any gathering. Sweet mini bell peppers are filled with a creamy, tangy goat cheese mixture blended with fresh herbs, lemon zest, and garlic. Baked until tender and slightly caramelized, they offer a beautiful, flavorful bite that’s both elegant and effortless. Suitable for vegetarians and naturally gluten-free, they’re a crowd-pleasing treat you can whip up in under 30 minutes.

Ingredients

Units Scale

For the Peppers

12 mini bell peppers, halved lengthwise and seeded

For the Herb & Goat Cheese Filling

6 oz (170 g) fresh goat cheese, softened
2 tablespoons Greek yogurt or sour cream
Zest of 1 lemon
2 tablespoons fresh chives, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh dill, finely chopped
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper

For Assembly

2 teaspoons olive oil
Extra herbs, for garnish (optional)

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Instructions

Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prep the Peppers
Slice the mini bell peppers in half lengthwise and remove seeds and membranes. Arrange them, cut side up, on the prepared baking sheet. Drizzle lightly with 1 teaspoon olive oil.
Mix the Goat Cheese Filling
In a medium bowl, combine the goat cheese, Greek yogurt or sour cream, lemon zest, chives, parsley, dill, garlic, salt, and black pepper. Mash and mix with a fork until the mixture is smooth and the herbs are evenly distributed.
Stuff the Peppers
Using a small spoon or piping bag, fill each pepper half generously with the goat cheese mixture, smoothing the top as needed. Drizzle the stuffed peppers with the remaining 1 teaspoon of olive oil.
Bake
Bake the peppers in the preheated oven for 15–18 minutes, until the peppers are just tender and the cheese is lightly golden on top.
Garnish & Serve
Transfer stuffed peppers to a serving platter. Sprinkle with extra fresh herbs if desired. Serve warm or at room temperature.

Notes

You can substitute the fresh herbs with 2 teaspoons of dried mixed herbs if fresh are unavailable, but fresh herbs give the best flavor.
For a spicier kick, add a pinch of crushed red pepper flakes to the cheese mixture.
These stuffed peppers can be assembled up to a day ahead and baked right before serving.
Leftovers keep well in the fridge and can be gently reheated or enjoyed cold.
You can use full-sized sweet bell peppers (quartered) if mini peppers aren’t available.

Nutrition

Serving Size: 3 stuffed pepper halves
Calories: 85
Sugar: 3g
Sodium: 150mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 3g
Cholesterol: 10mg