Our products are made with more than 50% of our Goat Milk

Herb Goat Cheese Stuffed Mini Bell Peppers



  • About 20 mini bell peppers (ends and seeds removed)
  • 8 oz goat cheese (room temperature)
  • 1 egg yolk (room temperature)
  • 2 tablespoons scallions (thin sliced)
  • 1 tablespoon fresh tarragon (fine mince)
  • 1 teaspoon fresh thyme (fine mince)
  • 1 teaspoon sugar
  • Salt and fresh ground pepper to taste



  • Preheat oven to 375° F
  • Line a large baking sheet with parchment or silpat
  • Cream together cheese and egg yolk and sugar
  • Fold in chopped herb mixture and season with salt and pepper
  • Transfer cheese mixture to a plastic bag or pastry bag, and cut off the tip
  • Pipe in the cheese, filling peppers about 3/4 full or less. Not too far, or the cheese will ooze out during baking.
  • Bake for 30 minutes in preheated oven
  • Allow to cool slightly before serving

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