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Goat Cheese Stuffed Peppers


1 pound or 12 mini sweet peppers

8 ounces goat cheese, softened

4 ounces cream cheese, softened

3 tablespoons olive oil

5 tablespoons of balsamic glaze

6 basil leaves, chopped

Salt and pepper, to taste


  • Heat oven to 400°F.

  • Cut the top part of the peppers and remove as many seeds as possible.

  • Drizzle the peppers with olive oil, salt, and pepper. Place on a baking sheet and bake for 15 minutes, they will start to get a little golden brown.

  • Remove from the oven and let cool at room temperature for 15 minutes.

  • Mix together the goat cheese and cream cheese until well incorporated.

  • Fill a piping bag with the cheese mixture.

  • To stuff the peppers, fill them up ¾ with the cheese mixture. Do not fill all the way to the top.

  • Place back in the baking sheet and cook for another 10 minutes until golden brown.

  • Remove from the baking sheet, drizzle with balsamic glaze, garnish with basil leaves and add a little more salt.

  • Serve immediately.


- You can buy the balsamic glaze at many supermarkets or specialty stores. If you can’t find it, to make it simply place ½ cup of balsamic vinegar with a teaspoon of sugar in a small saucepan and let it simmer at low heat for 15 minutes until reduced.

- You can also use a spoon to stuff the peppers if you don’t have a piping bag.


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