Preheat the oven to 400°F. Wash and dry the mini peppers, then slice them in half lengthwise and remove the seeds and white membranes. Dry peppers roast better and develop lightly charred edges.

Spread goat cheese into each pepper half, using as much or as little as you like. If the cheese feels too firm, let it sit at room temperature for 15–20 minutes first.

Arrange the stuffed peppers in a single layer on a baking sheet or baking dish. Leave a little space between them so they roast evenly.

Bake for 20–25 minutes until the peppers are tender and lightly browned around the edges. The goat cheese should look warm and creamy with a few golden spots. For extra char, broil for 1–2 minutes at the end.

Transfer the roasted peppers to a serving platter. Drizzle with balsamic glaze and honey, then finish with fresh thyme and black pepper. Serve warm.