INGREDIENTS
- 1/2 cup Panko breadcrumbs
- 4 tsp olive oil, divided
- 25 mini bell peppers, washed
- 10 oz goat cheese, room temperature
- 4 oz cream cheese, room temperature
- 2 tbsp chives or scallions, chopped
- Black pepper to taste
- Optional: if preferred, use Boursin cheese instead of goat cheese
DIRECTIONS
- 1.Preheat oven to 350 degrees.
- 2.In a small skillet, heat 1 tsp olive oil over medium/low heat. Add breadcrumbs and sauté until crumbs are golden brown. Remove from heat and set aside.
- 3.Slice peppers in half lengthwise, taking care to leave the stems intact whenever possible (for presentation). Remove spongy ribs and seeds. Arrange peppers on a rimmed baking sheet, drizzle with remaining 3 tsp olive oil and set aside.
- 4.In a small bowl, mix together cheese, cream cheese, herbs and pepper with a fork until well combined. Spoon or pipe the cheese mixture into the hollowed out peppers.
- 5.Sprinkle toasted breadcrumbs evenly over peppers and bake for 12-15 minutes or until peppers are tender and the cheese is warm.