Herbed Cheese Stuffed Mini Sweet Peppers

  • Prep Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4-6 servings



  • Line a cookie sheet with parchment paper, arrange the peppers on top and bake them in the oven for five minutes. Remove and allow to cool for 5-10 minutes, until cool enough to handle.
  • Preheat the oven to 400°F then wash and dry the peppers. Slice
    each one and half and clean out the seeds.
  • Spoon herbed cheese inside of each pepper then drizzle with balsamic reduction. Serve
    immediately or refrigerate for up to 1 day prior to serving (without reduction).

Recipe Notes

* The original recipe calls for goat cheese but I prefer to use dairy-free cheese (such as cashew
or vegan cream cheese) in its place. If you can’t find herbed cheese, you can make your own by
stirring in a few tablespoons of your favorite finely chopped fresh herbs.

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