Fresh herbs and creamy goat cheese are stuffed into these fresh baby peppers, roasting develops lots of flavor, and the balsamic glaze adds the extra zing. It can be a tasty appetizer, or can be served with main course.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
30 minIngredients
Directions
Preheat oven to 450°
With a small pairing knife make a small slit or incision down the middle of the peppers.
Wash and clean peppers inside and out, removing any seeds.
In a small bowl, combine goat cheese, fresh herbs, pine nuts if using salt and pepper to taste until well blended.
Spoon goat cheese and herb mixture into the bell peppers
Drizzle peppers with olive oil.
Roast for about 20 minutes until cheese is melted and peppers are soft.
Remove from oven and drizzle a little bit balsamic glaze over each pepper.
Do not drizzle too much glaze, because it is concentrated, it has lots of flavor, only a few drips will be enough.
Serve right away.
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