Stuffed Mini Snack Peppers
8-12 Mini snack peppers
1/2 Cup goat cheese, softened at room temperature, unflavored chevre is best
Herbs & spices of your choice
Preheat oven to 400 F. Cut peppers in half & pull of the membranes and seeds. They won't add any spice - they will just taste bitter
Pop them on a baking sheet & drizzle over a little olive oil and sprinkle with salt & pepper. Mix them so every single pepper is well coated.
I used several pinches of dried parsley & a couple pinches each of oregano & red pepper flakes. Also added a few grinds of black pepper. Mix until well combined.
Add a small amount of cheese to each pepper - press it down with your fingers as you fill them so it gets in all the nooks & crannies. It's best to use one hand to fill them & one hand to hold them.
Bake in oven for 15-20 minutes, or until the peppers start to soften & wrinkle. The cheese should be beginning to brown as well as the bottom of the peppers.
Eat them while hot! They're the best then.