Stuffed Del Cabo Sweet Petite Peppers

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A fast, delicious and easy appetizer

Ingredients

2 pints Del Cabo Sweet Petite Pepper Medley (about 15 peppers)
9 ounces semi- soft goat cheese
1/8 cup chives, tarragon, basil or thyme - or combination of - chopped finely
Salt, pepper to taste
Fresh basil leaves for garnish


Directions

Preheat oven to 350F. Leaving the stem intact, cut a slit along the top of each pepper. Remove the seeds and set aside. In a small bowl combine goat cheese, a sprinkle of pepper, a pinch of salt and herbs. Spoon cheese mixture into prepared pepper. Arrange filled peppers close together on a baking sheet. Bake 8 to 10 minutes or until cheese is heated through and peppers are on the tender side. Arrange on serving dish with basil leaves. Serves 6 to 8.

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