High Fructose Corn Syrup Free Stuffed Mini Bell Peppers with Goat Cheese

Total time35 min

Prep time15 min

Cook time20 min

4.8

(12)

High Fructose Corn Syrup Free Stuffed Mini Bell Peppers with Goat Cheese

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 lb mini sweet bell peppers (about 18–20 peppers)
1 tbsp olive oil
¼ tsp salt
¼ tsp black pepper

For the filling

8 oz goat cheese, softened
3 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)
1 tbsp honey (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 with a paring knife and remove the seeds and any white ribs. Arrange the halves cut-side up on the prepared baking sheet, drizzle with the olive oil, and season with the salt and black pepper.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!