All it takes is creamy, soft goat cheese and fresh herbs to transform crunchy mini peppers into an irresistible appetizer.
- 6 oz. goat cheese
- 2 tbsp. chopped fresh basil
- 1 tbsp. chopped fresh thyme
- 12 mini peppers
- 2 tbsp. olive oil
- Fresh basil sprig (optional)
Position rack so peppers on baking sheet will be 6" from heat source; heat broiler.
Line baking sheet with foil.
In bowl, combine goat cheese, basil, and thyme; reserve.
Cut each pepper in half length-wise, keeping stems intact; discard seeds.
Dividing evenly, fill pepper halves with cheese mixture.
Place stuffed peppers on baking sheet. Broil 4-6 min., until peppers are soft and cheese filling starts to brown.
Transfer to serving plate; drizzle with oil.
If desired, garnish with basil sprig.