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
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.
- 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.