Description
These baked sweet peppers with goat cheese and balsamic vinegar are the perfect combination of creamy, tangy, and sweet flavors. Roasted to perfection, stuffed with creamy goat cheese, and drizzled with a rich balsamic glaze, this dish is quick, easy, and bursting with flavor. Serve it as an appetizer, side dish, or even a light vegetarian main course!
Ingredients
Scale
Here’s what you’ll need to make this delicious dish:
Main Ingredients:
- 4 large sweet bell peppers (red, yellow, or orange)
- 4 oz goat cheese (soft and creamy)
- 2 tbsp balsamic vinegar (aged for the best flavor)
- 1 tbsp olive oil (extra virgin)
- 2 cloves garlic (minced)
- 1 tsp honey (optional, for added sweetness)
- Salt and black pepper (to taste)
Garnishes (Optional):
- Fresh basil or thyme (for a fresh, herby touch)
- Toasted pine nuts or walnuts (for crunch)
- Lemon zest (for a bright, citrusy pop)
Instructions
Preheat & Prep:
- Preheat your oven to 400°F (200°C).
- Wash and slice the bell peppers in half lengthwise, removing seeds and membranes.
Season & Roast:
- Place peppers cut-side up on a baking sheet lined with parchment paper.
- Drizzle with olive oil, sprinkle with salt and black pepper, and roast for 15-20 minutes until slightly softened.
Prepare Goat Cheese Filling:
- While the peppers roast, crumble the goat cheese into a bowl.
- Mix in minced garlic, a drizzle of olive oil, and honey for extra depth of flavor.
Stuff the Peppers:
- Once roasted, remove the peppers from the oven and let them cool slightly.
- Spoon the goat cheese mixture into each pepper half evenly.
Add Balsamic Vinegar & Garnish:
- Drizzle with balsamic vinegar (or a reduced balsamic glaze for more richness).
- Garnish with fresh basil, toasted nuts, or lemon zest for extra flavor.
Serve & Enjoy!
- Serve warm as an appetizer, side dish, or light vegetarian meal.
Notes
- For extra richness, use aged balsamic vinegar instead of regular.
- To make it vegan, swap goat cheese with cashew cheese or almond ricotta.
- Mini sweet peppers work great for bite-sized appetizers—just reduce baking time to 10–15 minutes.
- Store leftovers in an airtight container for up to 4 days and reheat in the oven for the best texture.
- This dish pairs beautifully with quinoa, grilled chicken, or an arugula salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 165 kcal
- Sugar: 6.3 g
- Sodium: 67 mg
- Fat: 9.8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3.0 g
- Trans Fat: 0 g
- Carbohydrates: 14.3 g
- Fiber: 2.0 g
- Protein: 7.0 g
- Cholesterol: 15 mg
Keywords: baked sweet peppers, goat cheese stuffed peppers, balsamic roasted peppers, roasted bell peppers, easy vegetarian side dish, Mediterranean appetizer, sweet peppers with balsamic vinegar, healthy baked peppers