Stuffed mini peppers are the perfect appetizer for your next dinner party or game day. The peppers have heat, and goat cheese makes them irresistible.
1/2 cup panko breadcrumbs
4 teaspoons olive oil, divided
25 mini bell peppers, washed
10 ounces goat cheese, room temperature
4 ounces fat free cream cheeses, room temperature
2 tablespoons chives, chopped
black pepper, to taste
Preheat oven to 350°F.
In a small skillet, heat 1 teaspoon of olive oil over medium/low heat. Add panko bread crumbs and saute until crumbs are golden brown. Remove from heat and set aside.
Slice peppers in half lengthwise, taking care to leave the stems intact whenever possible. This is purely for presentation, so if you lose a stem or two, don't worry. Remove spongy ribs and seeds. Arrange peppers on a rimmed baking sheet, drizzle with remaining 3 teaspoons (1 tablespoon) of olive oil and set aside.
In a small bowl, mix together goat cheese, cream cheese, herbs and pepper with a fork until well combined. Spoon or pipe the cheese mixture into the hollowed out peppers. Sprinkle toasted panko bread crumbs evenly over peppers and bake for 12-15 minutes or until peppers are tender and the goat cheese is warm.