By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
98 cal · 15 min
Goat Cheese Stuffed Mini Sweet Peppers
Recipe GLPRd9f26879695d73
Roasted mini sweet peppers filled with creamy herbed goat cheese and finished with a drizzle of tangy balsamic vinegar. This elegant side dish is ready in just 15 minutes and makes a perfect appetizer or vegetable accompaniment.
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Ingredients
12 ounces mini sweet peppers
4 ounces herbed goat cheese
balsamic vinegar for drizzling
Directions
Preheat your oven to 400°F. Rinse the mini sweet peppers under cool water and pat them dry thoroughly with paper towels.
Carefully slice each pepper in half lengthwise. Use a small spoon or knife to remove the seeds and any white membranes from inside each pepper half.
Line a baking sheet with parchment paper. Arrange the pepper halves on the sheet with the cut side facing up.
Place the baking sheet in the preheated oven and roast for 5 minutes until the peppers begin to soften.
Remove the peppers from the oven and let them cool for 5-10 minutes until they are comfortable to handle.
Spoon a small portion of the herbed goat cheese into each cooled pepper half, dividing it evenly among all pieces.
Drizzle each filled pepper with balsamic vinegar. Serve immediately at room temperature or slightly warm.
Comments
A genuinely quick appetizer that arrives at your Charlotte-area Harris Teeter, Kroger, or Publix already in stock; mini peppers and goat cheese are standard inventory, and balsamic vinegar is a pantry staple everywhere. The 15-minute claim holds up if you're simply halving peppers, removing seeds, piping or spooning in the cheese, and drizzling—no cooking required, which fits weeknight urgency perfectly. At roughly $8–10 total for four generous servings, this runs under $2.50 per person and looks restaurant-polished on a plate. The one real caveat is that it's a same-night dish; leftover stuffed peppers soften and weep by the next day, so plan this as a quick starter or light meal rather than make-ahead.
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