Preheat the oven to 400°F (200°C) so the peppers roast evenly and soften without turning soggy.

Wash and dry the mini peppers, then slice them in half lengthwise. Remove the seeds and white membranes, trimming any firm parts if needed for even cooking.

Spoon goat cheese into each pepper half. If the cheese feels too firm, let it sit at room temperature for a few minutes to soften.

Arrange the stuffed peppers in a single layer on a baking sheet or dish, leaving space between them to ensure they roast rather than steam.

Bake for 20–25 minutes, until the peppers are tender with lightly charred edges and the cheese looks soft and slightly golden. If they brown too quickly, lower the heat slightly or move the tray down a rack.

Transfer to a serving platter, drizzle with balsamic glaze and honey, then finish with fresh thyme and black pepper. Serve warm for the best flavor and texture.