Mini Sweet Peppers Stuffed With Herb Goat Cheese

This is a quick and easy appetizer that's delicious and will add a flash of color to your buffet table. Please be sure to use the small, sweet peppers and not red hot chili peppers. This recipe comes out of a 2001 BH&G.

• Ready In: 35 mins
• Serves: 30

Ingredients

• 30  mini sweet peppers (10 red, 10 yellow, 10 orange, if possible)
• 18  ounces  semi-soft goat cheese
• 1⁄2 cup chives, tarragon and basil,freshly snipped
• 1  clove garlic, minced
•  salt, to taste
•  fresh ground black pepper, to taste

Directions

1. Preheat your oven to 350°F.
2. Leaving the peppers stem intact, cut a slit from the stem to the bottom tip of each pepper and remove seeds.
3. In a bowl combine the goat cheese, snipped herbs, garlic, salt and black pepper.
4. Spoon the mixture into the peppers.
5. On a baking sheet sprayed with non-stick cooking spray arrange the peppers in a single layer.
6. Bake for 8 to 10 minutes or until peppers are tender crisp.
7. Arrange the prepared peppers into a pyramid shape on a small platter and garnish with fresh basil leaves.
8. Enjoy!