These goat cheese stuffed mini peppers are a colorful, creamy bite for a Thanksgiving appetizer spread. I love how the sweet roasted peppers balance the tangy filling, and a sprinkle of fresh herbs makes them feel special without adding much prep.
Why You’ll Love These Stuffed Mini Peppers
They’re easy to make ahead, simple to serve, and just the right size for a holiday gathering. The peppers roast until tender while the goat cheese filling turns creamy and savory. You can serve them warm from the oven or at room temperature, which makes entertaining a little easier.
Stuffed Mini Peppers Ingredients & Substitutions
- 12 mini sweet peppers, halved lengthwise and seeded
- 8 ounces soft goat cheese, brought to room temperature
- 2 ounces cream cheese, softened
- 1 tablespoon olive oil, plus a little more for the pan
- 1 teaspoon finely grated lemon zest
- 1 tablespoon chopped fresh parsley, plus extra for serving
- 1 teaspoon chopped fresh thyme leaves
- 1 small garlic clove, finely grated or minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon honey, for drizzling, optional
For a milder filling, use all cream cheese or swap in soft ricotta. Chives work nicely in place of parsley, and a little extra thyme gives the filling a deeper herbal flavor.
Step-by-Step Instructions to Make Stuffed Mini Peppers
1. Heat the oven and prep the peppers
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or lightly oil it. Cut each pepper in half lengthwise and remove the seeds and membranes.
2. Mix the goat cheese filling
In a bowl, stir together the goat cheese, cream cheese, olive oil, lemon zest, parsley, thyme, garlic, salt, and pepper until smooth. A fork works well, or use a hand mixer for an extra fluffy filling.
3. Fill the pepper halves
Spoon the cheese mixture into each pepper half, dividing it evenly. Arrange the peppers cut side up on the prepared baking sheet, leaving a little space between them.
4. Roast until tender
Bake for 15 to 18 minutes, until the peppers are tender and the filling is warm with lightly golden edges. Let them cool for a few minutes, then drizzle with honey if you like and finish with extra parsley.
Tips for Success
- Let the goat cheese and cream cheese soften before mixing so the filling is smooth and easy to spoon.
- Choose peppers that are similar in size so they roast at about the same rate.
- For neat filling, transfer the mixture to a zip-top bag, snip off one corner, and pipe it into the peppers.
- Keep an eye on the peppers near the end of baking. Smaller halves may be ready a few minutes early.
Variations of Stuffed Mini Peppers
Add a pinch of red pepper flakes for gentle heat, or stir finely chopped sun-dried tomatoes into the cheese mixture for a savory note. For a little crunch, top the peppers with chopped toasted pecans after roasting. You can also skip the honey and finish them with lemon zest and extra thyme instead.
Serving Suggestions: What to Pair with Stuffed Mini Peppers
Set these peppers out as part of a Thanksgiving appetizer board with olives, crisp vegetables, fruit, and crackers. They also pair well with roasted nuts or a fresh seasonal salad. Arrange them on a platter just before guests arrive, and add a small bowl of extra herbs or honey on the side.
Storage & Reheating Instructions
Store leftover peppers in an airtight container in the refrigerator for up to 3 days. Reheat them on a baking sheet at 350°F for about 8 to 10 minutes, until warmed through. You can also enjoy them cold or at room temperature. For easy make-ahead prep, fill the peppers up to a day ahead, cover, and refrigerate. Roast just before serving, adding a few extra minutes if they go into the oven cold.
Memories Made Around the Table
I like appetizers that give everyone something colorful to reach for while the rest of the meal comes together. These little peppers always feel cheerful on a holiday platter, and their creamy filling makes them a welcome bite between the bigger dishes. I’d set out a few extra, because they tend to disappear quickly.
FAQs
Can I make goat cheese stuffed mini peppers ahead of time?
Yes. Fill the peppers up to one day ahead, cover them, and refrigerate. Bake just before serving, allowing a few extra minutes if they are chilled.
Can I serve these stuffed peppers at room temperature?
Yes. They taste lovely warm or at room temperature, so they’re easy to include on a Thanksgiving appetizer table.
How do I know when the peppers are done?
The peppers should be tender when pierced with a fork, and the filling should be warm with lightly golden edges. Start checking at 15 minutes since pepper sizes can vary.
Can I use a different cheese?
Yes. Soft ricotta or additional cream cheese can replace some or all of the goat cheese. The flavor will be milder, so taste the filling and adjust the salt and herbs as needed.
Final Thoughts
These roasted goat cheese stuffed mini peppers bring color, creamy texture, and fresh herb flavor to a Thanksgiving gathering. With straightforward ingredients and easy make-ahead options, they’re a simple appetizer to share with family and friends.
Stuffed Mini Peppers
Equipment
- 1 Rimmed baking sheet
- 1 Mixing Bowl
Ingredients
- 12 mini sweet peppers halved lengthwise and seeded
- 8 ounces soft goat cheese brought to room temperature
- 2 ounces cream cheese softened
- 1 tablespoon olive oil plus a little more for the pan
- 1 teaspoon lemon zest finely grated
- 1 tablespoon fresh parsley chopped, plus extra for serving
- 1 teaspoon fresh thyme leaves chopped
- 1 small garlic clove finely grated or minced
- 0.25 teaspoon kosher salt
- 0.125 teaspoon black pepper
- 1 tablespoon honey for drizzling; optional
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or lightly oil it. Cut each pepper in half lengthwise and remove the seeds and membranes.
- In a bowl, stir together the goat cheese, cream cheese, olive oil, lemon zest, parsley, thyme, garlic, salt, and pepper until smooth. Use a fork or hand mixer.
- Spoon the cheese mixture into each pepper half, dividing it evenly. Arrange the peppers cut side up on the prepared baking sheet, leaving a little space between them.
- Bake for 15 to 18 minutes, until the peppers are tender and the filling is warm with lightly golden edges. Let cool for a few minutes, then drizzle with honey if desired and finish with extra parsley.