Gluten Free Goat Cheese Stuffed Mini Peppers
These little roasted peppers are the kind of appetizer that disappears from the platter before you even sit down. Each sweet, caramelized pepper half is filled with a creamy blend of goat cheese, cream cheese, fresh chives, thyme, and a bright hit of lemon zest — it's tangy, herby, and just a little indulgent. The whole thing comes together with naturally gluten-free ingredients, so there's no swapping or substituting required; it just works as written. Roasting at 425°F gives the peppers beautifully golden edges and softens them into something almost jammy, while the filling sets into a warm, pillowy mound with golden spots on top. A pinch of red pepper flakes in the filling adds a subtle kick if you're into that, and a scatter of fresh parsley at the end keeps things looking gorgeous on the platter. This recipe makes enough to serve six, which means it's perfectly sized for a dinner party starter or a casual game-day spread. Serve them warm straight from the oven or let them cool to room temperature — honestly, they're irresistible either way.
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Learn more →Ingredients
6 servings
- 1 lb mini sweet peppers (about 24 peppers)
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the filling
- 8 oz goat cheese, softened
- 2 oz cream cheese, softened
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Halve each mini pepper lengthwise and remove the seeds and any white ribs with a paring knife. Arrange the halves cut-side up on the prepared baking sheet, drizzle with the olive oil, and season with the salt and black pepper.
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