stuffed peppers

Ingredients

• 1 lb mini sweet peppers
• 2 tbsp extra virgin olive oil
• salt
• 8 ounce log goat cheese (2 small logs) 
• 2/3 cup grated parmesan (40g by weight)
• 1 tbsp minced garlic
• 2 jalapeños seeded and finely chopped (1/3 cup, measured)
• 1/4 tsp freshly ground black pepper

Instructions

• Preheat the oven to 425F*.
• De-stem the peppers, then cut each in half. Place in a bowl with the olive oil and 1/4 tsp of salt, and toss well to coat.
• In a large bowl, stir to combine the goat cheese, parmesan, garlic, jalapeños, and black pepper.
• Fill the cut peppers with small spoonfuls of filling. 
• Roast the peppers for about 20-25 minutes, until the peppers are soft and the cheese is golden on the edges.