Marinated Mini Peppers Stuffed with Herbed Cheese and Garlic

Preheat oven to 425°F. Toss whole mini peppers on a rimmed baking sheet with a light drizzle of olive oil and a pinch of salt. Roast 12–15 minutes until skins are blistered and peppers are slightly softened. Remove and let cool until easy to handle.

While peppers cool, combine softened cream cheese, goat cheese, grated Parmesan, minced garlic, chopped parsley and basil, lemon juice, dried oregano, red pepper flakes (if using), salt and black pepper in a bowl. Mix until smooth and well blended.

Trim each roasted pepper: slice lengthwise and remove seeds and any large membranes, or make a single slit and gently scrape seeds out — keep the pepper halves intact for stuffing.

Using a small spoon or piping bag, fill each pepper half with the cheese mixture, pressing gently so the filling sits snugly in the cavity.

Sterilize a 1-quart jar (or two smaller jars) by washing with hot soapy water and pouring boiling water over them, or run through the dishwasher on hot. Pack the stuffed peppers tightly into the jar, layering thyme sprigs and bay leaves between the peppers as you go.

Pour olive oil over the peppers until they are fully submerged, tapping the jar to release any air bubbles. Give the jar a final sprinkle of salt and a grind of black pepper, then seal with a lid.

Refrigerate at least 12–24 hours before serving to let flavors meld. Keep refrigerated and consume within 10–14 days. Serve chilled or at room temperature with crusty bread or crackers; spoon some of the herbed oil over crostini for extra flavor.