Cathedral Stuffed Bell Peppers with Honeyed Goat Cheese
Colorful bell peppers filled with a creamy goat cheese mixture, mirroring the stained-glass brilliance of Brussels' landmarks. This mediterranean-inspired vegetarian (gluten-free) ready in about 48 minutes pairs large (mixed colors) Bell peppers, Goat cheese, Greek yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large (mixed colors) Bell peppers
- 6 oz Goat cheese
- 2 tbsp Greek yogurt
- 1 tbsp Honey
- 1 tsp Dried oregano
- 1/2 tsp Garlic powder
- 1 tbsp Olive oil
Instructions
- Step 1: Preheat oven to 375°F. Cut 4 large mixed bell peppers in half lengthwise, removing seeds and membranes. Brush cut sides with 1 tbsp olive oil and place cut-side down on a baking sheet.
- Step 2: In a small bowl, combine 6 oz goat cheese, 2 tbsp Greek yogurt, 1 tbsp honey, 1 tsp dried oregano, and 1/2 tsp garlic powder until smooth and well-mixed.
- Step 3: Spoon the goat cheese mixture evenly into each pepper half, mounding slightly. Cover the baking sheet loosely with foil.
- Step 4: Bake for 25-28 minutes until peppers are tender and filling is warm. Remove foil for the last 5 minutes to slightly brown the tops. Let rest 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cathedral Stuffed Bell Peppers with Honeyed Goat Cheese take to make?
Total time is about 48 minutes (20 min prep + 28 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cathedral Stuffed Bell Peppers with Honeyed Goat Cheese?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep goat cheese from drying out.
Can I substitute ingredients in Cathedral Stuffed Bell Peppers with Honeyed Goat Cheese?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cathedral Stuffed Bell Peppers with Honeyed Goat Cheese for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cathedral Stuffed Bell Peppers with Honeyed Goat Cheese gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
