Roasted Mini Sweet Peppers with Goat Cheese are delicious and savory and make a colorful addition to any appetizer buffet or snack table.
I love cheese, and sometimes I think I could live on cheese alone. This may be a bit extreme, but you get the point. I love cheese in all forms – and I love appetizers. So, what’s better than a cheese stuffed appetizer? Well, not much. My roasted mini sweet peppers with goat cheese are the perfect small bite and are filled with one of my favorite cheeses.
In addition to the goat cheese, roasting the peppers first really sends this recipe over the top. Roasting the peppers brings out their sweetness, adds some caramelization and softens them a bit. The roasted peppers still have a little bite to them and are firm enough to hold the cheese mixture that I pipe into them.
For this recipe, I use mini bell peppers in red, orange, and yellow. Seed the peppers, cut them in half lengthwise, and toss in a light drizzle of oil and salt and pepper. Then, roast the peppers until they start to caramelize and are slightly softened. Let them cool to room temperature before filling them with the cheese mixture.
For the cheese filling, I wanted the goat cheese to be creamy and spreadable so I could pipe it into the peppers. To achieve this consistency, blend the cheese with heavy cream in a food processor. Then, fold in chopped chives and fill a piping bag with the cheese mixture to pipe into the roasted peppers. Garnish with more chopped chives.
With Christmas and New Year’s just around the corner, these stuffed peppers are the perfect addition to a holiday snack table.
If you enjoy this recipe, then you may also like these cheese-filled appetizers:
Roasted Mini Sweet Peppers with Goat Cheese
- 20 mini sweet peppers in assorted colors
- 8 ounces goat cheese
- 1/4 cup heavy cream, plus extra if needed
- 1/4 cup chopped chives
- oil, for roasting the peppers
- salt and freshly ground black pepper
- Preheat the oven to 400 degrees.
- Cut the peppers in half lengthwise and remove the seeds. Add the peppers to a bowl and toss lightly with oil, salt, and pepper. Spread out on a parchment-lined baking sheet and roast for 15 minutes until slightly softened and caramelized. Let cool to room temperature.
- Meanwhile, add the goat cheese to the bowl of a food processor. Add cream and process until smooth and spreadable. Add additional cream if necessary to achieve a spreadable consistency. Gently blend in chopped chives. Transfer cheese mixture to a piping bag fitted with a piping tip.
- When peppers are room temperature, pipe the cheese mixture into each pepper half. Arrange on a serving platter and garnish with chopped chives. Refrigerate leftovers.