I’m always on the lookout for simple yet impressive sides and appetizers when I’m hosting a dinner party myself, or simply contributing to one. The great thing about mini peppers (besides how delicious they are) is that their compact shape allows you to stuff them with just about anything!
Goat cheese and thyme is one of my all time flavor combinations, so I knew right away it would be a hit paired with these mini peppers. And I just couldn’t resist spicing it up with some red pepper flakes.
There are several ways to blister the peppers before stuffing them. While this recipe would not be bad with fresh, crisp bell peppers, it is taken to the next level with the smoky flavor you get from blistering. This can be done in a cast iron skillet over very high heat and a small amount of olive oil to prevent sticking, or in the oven at 425 degrees Fahrenheit for about 15 to 20 minutes.
Goat cheese and thyme is just one of the many great flavor combinations for stuffed peppers. You can try basil or chives in place of the thyme, and feta or mascarpone in the place of the goat cheese. I chose to top my stuffed peppers with some red pepper flakes and a light drizzle of honey, but some freshly ground black pepper would be just as tasty, and some sriracha, for instance, would give it a great kick.
Comment down below what flavor combinations you have created for stuffed peppers!
Thyme and Goat Cheese Stuffed Mini Peppers
- 1 4 oz block goat cheese
- 1 lb mini sweet peppers
- 1 bunch thyme
- 1 tbsp red pepper flakes
- 1 tbsp honey
Preheat th oven to 425 degrees Fahrenheit. Rinse and halve the peppers. Remove any excess ribs or seeds that will make them difficult to stuff.
Line a large baking shot with parchment paper. Place the pepper halves cut side down and drizzle with olive oil. Back for 15 to 20 minutes or until evenly blistered.
Strip the thyme leaves from the stem until you have about 2-3 tbsps of leaves. In a medium bowl, combine the goat cheese and thyme. Stir until softened and evenly mixed.
When the peppers are blistered, allow to cool for 5-10 minutes. Fill each peppers with the goat cheese thyme mixture and top with as much red pepper flakes and honey as you like.
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