Tammy and I ordered goat cheese stuffed mini peppers at a local tapas restaurant several years ago. They were so tasty we knew we had to try and recreate them at home. They are unique and a healthier alternative to the usual processed party snacks. We usually use goat cheese but we have found that feta also works well. This recipe calls for fresh basil but parsley, mint, or dill could be substituted.
Make the marinade by combining olive oil, red wine vinegar, balsamic vinegar, garlic, basil leaves, honey, and salt and pepper. Mix thoroughly and set aside for flavors to combine.
Preheat oven to 425 degrees.
Remove stem from peppers. Cut peppers in half horizontally and remove seeds and membranes. Don't worry, this doesn't need to be perfect, just get the big/easy stuff!
Stir the marinade as some of the ingredients will separate while standing. In a small medium size bowl mix peppers with 1/2 of the marinade. Make sure to get some of the garlic and basil that may have settled to the bottom.
Place peppers on a lined baking dish and cook for 15 minutes until slightly soft but not mushy. Remove from oven and let cool.
When peppers are cool enough to handle, fill each with goat cheese. Stand them upright in a shallow baking dish. A bread pan works well. Use the bottom half of the peppers to help hold the top parts upright. Pour remaining marinade over peppers. Place back in oven for 20 minutes or until cheese starts to brown.
Top with fresh basil and serve.
We recommend using organic ingredients whenever possible.