Chevre Stuffed Sweet Peppers

I have a thing for appetizers. I find them completely irresistible. I don’t know if it’s because they’re so small and cute. Or because I don’t feel bad about eating several of them at time or what. I just love them. If they’re stuffed, even better. These sweet bell peppers cried out to be stuffed. I saw a bag of them in the produce section and just HAD to get them. Just look at those gorgeous colors. It’s like part of a rainbow on a plate.

These little beauties can be prepared ahead of time and brought out right before your guests arrive. They’ll think you slaved and why not let them. Chevre makes them sound incredibly elegant and you might even need to say it with an accent. I always do.



Chevre Stuffed Sweet Peppers

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  • 1 pint assorted color sweet peppers – cut in half, seeded
  • extra virgin olive oil
  • 4 ounces chevre goat milk cheese – room temperature
  • fresh thyme


  1. Preheat oven to 350 degrees. Place peppers onto a rimmed baking sheet {or cake pan}. Drizzle with enough olive oil to lightly coat.
  2. Bake peppers for approximately 4-5 minutes until softened. Set aside until cool enough to handle.
  3. Carefully spoon chevre into each pepper. Continue until all peppers are stuffed.
  4. Sprinkle fresh thyme on top of peppers and a drizzle of olive oil.


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  1. 1

    I love these peppers, and have been stuffing EVERYTHING into them lately! these look great, and are making me want some right now, for breakfast 😉

  2. 2
    Elizabeth /

    I love to do something very similar using the sweet-tangy Peppadew peppers you can find in most olive bars at nicer grocery stores (even my local Safeway has one now!). Stuff those with chevre, then serve with some hard salami and nice bread and you’ve got a lovely meal (with perhaps some wine and a candle), or of course a delectable appetizer. I just have a hard time getting enough made to actually have some to serve to guests…

  3. 3

    Stumbled on this one while playing catch up since last year. Wonderful recipe you have here Paula! Looking forward to some new pepper plants in a few months and then I can try it out with my own organic peppers.

    Bon appetite!


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