Aggie's Kitchen

Roasted Red Peppers with Pesto and Goat Cheese

A simple, yet impressive, side dish or appetizer – roasted red peppers with pesto and goat cheese are full of flavor and a delicious addition to any meal.


Roasted Red Peppers with Pesto and Goat Cheese

You know I’ve been to Costco when you start to see recipes with pesto and goat cheese popping up frequently on the blog. I can’t help it. There are a few staples from Costco that I can’t be without and their pesto and goat cheese are two of them.

I have to admit, since trying the pesto from Costco I really haven’t made any at home – it’s that good (for store bought!) and you just can’t beat the convenience or price.

These Roasted Red Peppers with Pesto and Goat Cheese were inspired by my neighbor who made them last month and brought some over for me to try. He actually cooked his on the grill and wow, they were amazing. I could not wait to make them for myself. I wanted to try them on the grill, but honestly this past week here in Florida has been so brutally hot and muggy that the thought of standing over a grill “testing” a recipe just didn’t appeal to me. Roasting them up in my oven worked just as well, and I got to enjoy the a/c while doing it.

Roasted Red Peppers with Pesto and Goat Cheese

I picked up these adorable baby bell peppers at my grocery store. I’ve seen the very small mini bell peppers for a couple of years now, but I don’t recall seeing these baby bells before (picture them sized in between traditional bell peppers and the mini sweet ones). I’m a big fan! They are the perfect size – not too large, not too small.

These dressed up roasted red peppers were served this past weekend for our July 4th barbecue. We got together with our neighbors (the same neighbors that inspired this recipe!) and grilled up some burgers and brats and served it all alongside these peppers as well as some great dishes like a simple cucumber tomato salad (with red wine vinegar) and this potato salad.

Everything was so good and I’m stuffed just thinking about it all over again. 😉

A simple, yet impressive, side dish or appetizer - roasted red peppers with pesto and goat cheese are full of flavor and a delicious addition to any meal.

Hope you all have a great week!


Roasted Red Peppers with Pesto and Goat Cheese

  • Author: Aggie Goodman

A simple, yet impressive, side dish or appetizer – roasted red peppers with pesto and goat cheese are full of flavor and a delicious addition to any meal.


  • 8 baby red bell peppers
  • 2 heaping tablespoons prepared pesto (I love using Kirklands from Costco)
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 3 ounces goat cheese
  • fresh oregano (optional)


  1. Preheat oven to 4oo degrees.
  2. Slice mini bell peppers in half and remove stem and seeds. Place in a large bowl (or large ziplock bag) and toss with pesto, olive oil and balsamic vinegar until peppers are completely covered.
  3. Line up peppers on a baking sheet and place into oven. Bake for 15 minutes.
  4. Take peppers out and carefully add crumbled goat cheese to insides of pepper halves.
  5. Place back into oven and bake for another 3-5 minutes or until goat cheese is melted.
  6. Optional: sprinkle chopped fresh oregano over peppers before serving.

More recipes using bell peppers:

Grilled Italian Chicken Sausage and Pepper Pitas

Sweet and Sour Garden Peppers

Roasted Mushroom and Pepper Wrap

Pizza Quinoa Stuffed Peppers | Rachel Cooks

Mango and Red Pepper Orzo | Love and Lemons

Pepper Chicken with Cashews Stir Fry | The Little Kitchen


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28 comments on “Roasted Red Peppers with Pesto and Goat Cheese”

  1. Ahhh – I just froze a TON of pesto so this will for sure be happening!!! I heart goat cheese!! And I heart you! Can’t wait to see you this weekend!!

  2. I am always so hesitant to  buy prepared pesto, so it’s good to know Costco has a good one available (now I need to re-join Costco!). I love this recipe and how simple and elegant it is as either an appetizer or side dish. And it has the colors of the Italian flag. Win-win!

  3. My husband and I were just contemplating getting a Costco membership. Your recipe [plus giving the seal of approval on their pesto] has me sold! 

  4. Good to know that Costco’s pesto is good! I always look at it and never pick it up. Now I definitely have to try it! Probably for these. 😉 And thanks for linking to my peppers! xo

  5. I want to find me some of those baby bell peppers!! Love this recipe, and so would my family. 

  6. Pinned. 
    This looks really good. I make my own goat cheese and I’m growing the peppers so as soon as those are done I will be making these. Thanx!

  7. These look to die for. Anything with goats cheese and I am a gonner. I haven’t cooked with mini bell peppers much but I’m going to give these a try. Thanks for the idea!

  8. We love roasted red peppers, they add a bit of spice to any meal. I never thought of stuffing them with goat cheese and pesto – yum! So easy, can’t wait to try this.

  9. Seriously, is there any better combo than red peppers and goat cheese? Love that this is SO EASY – know that I’ll actually make it. (Now if only I can get my son to let the peppers in our garden ripen to red before he picks them – and eats them right out of the garden – at green. Which of course is not a bad thing!)

    • ha, your son sounds like my son – he picked all my cherry tomatoes off when they were green because he thought they were “balls” lol. But your little man is eating them so that makes up for it 🙂 I hope you try this recipe, you will love it!

  10. This is basically the answer to all my prayers.

  11. Just letting you know I featured this recipe in my Deliciously Healthy Low-Carb Recipes Round-Up for July 2015! Great recipe; I think my readers are going to love it!

  12. That’s my kind of appetizer! I go weak in the knees for anything with goat cheese, pesto or balsamic and here it all 3 together.

  13. These look amazing and something I’ll actually try. Stumbled!

  14. I just caught the cucumber salad link in this post. 🙂 I’m so glad you liked it. These peppers sound fantastic! I need to try them now.

  15. I wonder how these would be cold or room temperature? Anyone care to comment on their leftovers?

  16. Several photos but NO recipe instructions. Some of us are fairly new at this!
    I am not all familiar with pesto/goat cheese, for instance. I refer to the “Red Pepper w Pesto & Goat Cheese” on Pintrest. Hope to hear from you soon; would like to serve these at Thanksgiving.

    • Hi Ellen! The recipe can be found as you scroll down toward bottom. As far as pesto, I like to use the fresh pesto from Costo (it’s the Kirkland brand), you may be able to find it in most grocery stores too. Goat cheese is a softer cheese, usually found in a log form. I also get mine from Costco, but I see it at my regular grocery store too in the their cheese cooler. Let me know if you have any other questions!

  17. Delicious healthier app!  We’ve used white basalmic as well.  

  18. Healthy, quick and delicious!  

  19. Do you have the nutritional information on these? They look yummy!

    • Hi Reva! I’m sorry but I don’t for these. It would really depend on the pesto you use or your pesto recipe so it would be hard to calculate for everyone based on that. If you try them, I like to use My Fitness Pal to plug in recipes for nutrition info. Please let me know if you make them, I hope you will! 🙂