Baked Goat Cheese Peppers

Baked peppers in a white dish with black olives and thyme.

5 from 1 vote

Baked goat cheese peppers with balsamic vinegar glaze combine the creamy tang of goat cheese with the sweet crunch of roasted peppers, all beautifully accented by a rich, syrupy balsamic reduction.

Prep Time10

Cook Time20

Course: Appetizers

Cuisine: Italian

Keyword: appetizer, keto, paleo, peppers, stuffed peppers, whole 30

Servings: mini peppers

Calories: 186kcal

Author: Courtney O'Dell

Equipment

HexClad Chef's Knife, 8-Inch Japanses Damascus Stainless Steel Blade, Full Tang Construction, Pakkawood Handle
365 by Whole Foods Market, Organic Balsamic Glaze, 8.45 Fl Oz
USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel 17 1/4 x12 1/4 x1

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!

Nutrition