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Baked goat cheese peppers with balsamic vinegar glaze offer a delightful combination of creamy, tangy goat cheese encased in tender, roasted peppers, all enhanced by the sweet and tart reduction of balsamic vinegar. This dish strikes a perfect balance between the richness of the cheese, the slight char of the peppers, and the complex sweetness of the glaze, making it an irresistible appetizer or side.
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Goat Cheese Stuffed Mini Peppers
Baked goat cheese peppers with balsamic vinegar glaze present a harmonious blend of flavors and textures, where the soft, creamy goat cheese melts beautifully inside the slightly charred, sweet bell peppers. The balsamic vinegar glaze adds a luscious, glossy finish with its rich, concentrated sweetness and a touch of acidity, cutting through the richness of the cheese. This dish not only tantalizes the taste buds with its savory-sweet profile but also adds an elegant touch to any dining table with its vibrant colors and sophisticated presentation. Each bite offers a burst of flavors, making it a perfect starter for a gourmet meal or a chic addition to a tapas-style spread.
These peppers are a fan favorite in my family, and they are always a hit at potlucks. I hope you enjoy these savory treats that are keto, paleo, and gluten free!
How to Make Goat Cheese Stuffed Peppers
First assemble the following ingredients:
- Mini sweet bell peppers (12 peppers) – Mini sweet bell peppers serve as the colorful, sweet vessels for the rich filling, roasting to tender perfection.
- Goat cheese (12 ounce) – Creamy goat cheese provides a tangy contrast to the sweetness of the peppers, melting beautifully when baked.
- Sea salt (1/4 tsp) – A pinch of sea salt enhances the flavors, balancing the sweetness of the peppers and the tanginess of the cheese.
- Fresh thyme (2 Tbsp) – Fresh thyme adds an aromatic, earthy note that complements the creamy cheese and sweet peppers.
- Black pepper – A twist of black pepper introduces a subtle heat that adds depth to the dish’s overall flavor profile.
- Balsamic glaze – Balsamic glaze drizzled over the top offers a sweet and tangy finish that beautifully ties together all the flavors.
- Honey – A touch of honey in the glaze amplifies the sweetness, adding a natural, mellow smoothness to the dish.
Use this Method
Prep Peppers. Wash and dry mini peppers. Cut each pepper in half lengthwise. Remove the seeds and any fleshy white bits.
Fill. In a bowl combine the goat cheese and sea salt, mix well. Spread a couple scoops of goat cheese into each pepper half. Sprinkle fresh thyme and fresh ground black pepper over the top of the peppers.
Bake. Preheat oven to 400F. Bake for 15 – 20 minutes till bubbly.
Enjoy. Top with balsamic glaze and honey, enjoy warm!
Tips and Tricks to Perfect Goat Cheese Stuffed Peppers
Choose mini sweet bell peppers that are firm and brightly colored for the best flavor and presentation.
When filling the peppers with goat cheese, use a small spoon or a piping bag for ease and to ensure each pepper is generously stuffed.
To prevent the peppers from rolling around on the baking sheet, slice a tiny piece off the bottom to create a flat surface, being careful not to cut into the cavity.
Pre-roast the peppers for a few minutes before adding the goat cheese to soften them slightly and enhance their natural sweetness.
Mix the goat cheese with a little cream or olive oil to make it more pliable and easier to work with.
Season the goat cheese mixture with sea salt, black pepper, and thyme to infuse it with flavor before stuffing the peppers.
For a more intense balsamic flavor, reduce the balsamic vinegar with a bit of honey on the stove until it thickens to a glaze consistency.
Drizzle the balsamic glaze over the peppers before serving rather than before baking to preserve its vibrant taste and glossy appearance.
Broil the peppers for the last few minutes of baking for a slightly charred exterior and a smoky flavor.
Let the peppers cool for a few minutes after baking; this allows the cheese to set slightly and makes them easier to handle and serve.
FAQs
Mini sweet bell peppers are ideal for their size, sweetness, and vibrant colors. They roast nicely and pair well with the creamy goat cheese.
You can slice a small portion off the bottom of each pepper to create a flat base. Be careful not to cut into the cavity where the cheese will go.
Absolutely, store-bought balsamic glaze works well and saves time. If you prefer a homemade version, you can reduce balsamic vinegar with a bit of honey until thickened.
A small spoon can work, but for a cleaner and easier method, try using a piping bag or a plastic bag with a corner cut off to pipe the goat cheese mixture into the peppers.
Pre-roasting the peppers is not mandatory, but it can enhance their flavor and ensure they are fully tender by the time the cheese is warm and bubbly.
Definitely! Feel free to incorporate your favorite herbs and spices. Basil, oregano, or even a sprinkle of red pepper flakes can add a nice touch.
The peppers are done when they are tender and slightly charred around the edges, and the goat cheese is warm and slightly golden. This usually takes about 15-20 minutes at 375-400°F (190-205°C).
You can prepare the stuffed peppers ahead of time and refrigerate them until you’re ready to bake. However, the balsamic glaze should be added just before serving for the best flavor and presentation.
Serve the peppers warm, drizzled with the balsamic glaze. They make a great appetizer on their own or can be served alongside a salad or grilled meats for a fuller meal.
Leftover baked goat cheese peppers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or microwave before serving.
What to Serve With Goat Cheese Stuffed Peppers
Crusty Artisan Bread: Perfect for dipping into the melted goat cheese and scooping up bits of sweet pepper. Try focaccia!
Mixed Green Salad: A fresh salad with a light vinaigrette complements the richness of the goat cheese and the sweetness of the balsamic glaze.
Grilled Chicken or Fish: The simplicity of grilled meats pairs well with the bold flavors of the peppers, making for a balanced meal.
Quinoa or Couscous Pilaf: A fluffy grain pilaf can serve as a neutral base that highlights the peppers’ vibrant flavors.
Roasted Asparagus or Broccoli: These roasted vegetables add a crispy, earthy element to the meal, contrasting nicely with the soft peppers.
Sliced Fresh Fruit: The natural sweetness of fruit like apples, pears, or grapes can complement the tanginess of the goat cheese and balsamic glaze.
Light Pasta Dish: A simple pasta tossed with olive oil, garlic, and a sprinkle of Parmesan can round out the meal without overpowering the stuffed peppers.
Sauvignon Blanc or Pinot Grigio: A crisp white wine can cleanse the palate between bites of the rich, flavorful peppers.
Olives and Pickled Vegetables: A side of briny olives or pickles can add a sharp contrast to the dish’s creamy and sweet components.
Risotto: A creamy, subtly flavored risotto can serve as a comforting base that complements the stuffed peppers’ complex taste profile.
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Baked Goat Cheese Peppers
Equipment
Ingredients
- 12 mini sweet bell peppers
- 12 ounce goat cheese
- ¼ tsp sea salt
- 2 Tbsp fresh thyme
- Black pepper to taste
- Balsamic glaze to drizzle
- Honey to drizzle
Instructions
- Preheat oven to 400F.
- Wash and dry mini peppers. Cut each pepper in half lengthwise. Remove the seeds and any fleshy white bits.
- In a bowl combine the goat cheese and sea salt, mix well.
- Spread a couple scoops of goat cheese into each pepper half. Sprinkle fresh thyme and fresh ground black pepper over the top of the peppers.
- Bake for 15 – 20 minutes till bubbly.
- Top with balsamic glaze and honey, enjoy warm!
