Goat Cheese Stuffed Baby Bell Peppers

I found out that my second box from Washington's Green Grocer was going to contain mixed bell peppers.  I had planned on making stuffed peppers of some sort, hopefully a vegetarian one.  Then I got my box and found these tiny beauties inside.

They don't exactly scream out, begging to be made into a main dish, so an appetizer seemed to be the way to go.  I had seen a recipe for stuffed baby bells once, but the only ingredient I had was the baby bell peppers, so I just decided to wing it, and this is what I came up with.

The peppers are stuffed with a mixture of herbs, shallots and goat cheese.  They're then roasted until soft and slightly blackened on the bottom and then enjoyed while still a bit warm.  I took these to a playdate as treats for the mommies and they were a big hit. 

Ingredients:
1 pint of baby bell peppers
4 oz. goat cheese
1 T. minced mixed herbs -use your favorites-I used thyme and rosemary
1 T. minced shallot
olive oil for drizzling

How:
Preheat your oven to 400 F.  Wash and dry the peppers.  Cut a slit down the center of each, lengthwise and remove seeds (the tops just popped off when I did this).

In a bowl combine goat cheese, herbs and shallots.  Stuff into peppers and place onto a baking sheet LINED WITH FOIL (very important if you don't want any of the excess goat cheese to roast itself permanently into your sheet...which I may or may not have done myself....).  Drizzle with olive oil and roast for 12-15 minutes or until the peppers are soft and the cheese has melted.  Let cool about 5 minutes.

Devour!  
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