Goat Cheese Stuffed Peppers

Ingredients:

1 pound or 12 mini sweet peppers

8 ounces goat cheese, softened

4 ounces cream cheese, softened

3 tablespoons olive oil

5 tablespoons of balsamic glaze

6 basil leaves, chopped

Salt and pepper, to taste

Directions:

• Heat oven to 400°F.

• Cut the top part of the peppers and remove as many seeds as possible.

• Drizzle the peppers with olive oil, salt, and pepper. Place on a baking sheet and bake for 15 minutes, they will start to get a little golden brown.

• Remove from the oven and let cool at room temperature for 15 minutes.

• Mix together the goat cheese and cream cheese until well incorporated.

• Fill a piping bag with the cheese mixture.

• To stuff the peppers, fill them up ¾ with the cheese mixture. Do not fill all the way to the top.

• Place back in the baking sheet and cook for another 10 minutes until golden brown.

• Remove from the baking sheet, drizzle with balsamic glaze, garnish with basil leaves and add a little more salt.

• Serve immediately.

Tips:

- You can buy the balsamic glaze at many supermarkets or specialty stores. If you can’t find it, to make it simply place ½ cup of balsamic vinegar with a teaspoon of sugar in a small saucepan and let it simmer at low heat for 15 minutes until reduced.

- You can also use a spoon to stuff the peppers if you don’t have a piping bag.