Description
A colorful platter of mini sweet bell peppers stuffed with creamy goat cheese, drizzled with balsamic glaze and honey, making an irresistible appetizer.
Ingredients
Scale
- 1 pound mini sweet bell peppers (approximately 12 peppers)
- 10 ounces goat cheese
- Balsamic glaze, for drizzling
- Honey, for a sweet touch
- 2 tablespoons fresh thyme (substitute dried if needed)
- Black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse and dry the mini sweet peppers thoroughly.
- Cut each pepper in half lengthwise and remove the seeds and any fleshy white bits.
- Spoon a generous amount of goat cheese into each pepper half.
- Arrange the stuffed peppers on a baking dish or sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes or until the peppers are lightly browned/charred and tender.
- Remove from the oven and transfer to a serving platter.
- Drizzle the roasted peppers with balsamic glaze and honey. Finish with a sprinkle of fresh thyme and a bit of freshly ground black pepper.
- Serve warm and enjoy!
Notes
Choose firm, brightly colored mini sweet bell peppers for the best flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 peppers
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg