Just a quick little food fact about me: I used to hate goat cheese. I say that because I never tried goat cheese and I always thought it was the same as Feta (which I actually do despise; judge me if you must). I can’t remember what made me try it, but I can say that I’ve been hooked ever since. If there is a menu item with goat cheese, I’m all about it. I will put it on or in anything from salads, to eggs, pasta. And these super delicious appetizers that my husband and I just scarfed down one night making us almost too full for dinner.
They are super simple:
Cut a bunch of mini sweet peppers in half lengthwise (however many you want to make, I did 12 peppers, so I got 24 halves). Remove any seeds or ribs in the pepper. Mini peppers don’t usually have too much inside.
Place the peppers on a baking sheet and drizzle with olive oil. Bake for about 10-15 minutes on 400. They should be slightly softened, but still sturdy enough to hold a filling.
Meanwhile, in a bowl, mix together 4 oz cream cheese and 4 oz goat cheese with about a tablespoon of fresh chopped chives, ½ tablespoon each fresh chopped basil, thyme, and oregano. Add about 1 teaspoon garlic powder. Season with salt and pepper to taste.
When the peppers are done, fill with the goat cheese filling. I used a plastic bag and piped it in, but you don’t have to.
Put the peppers back in the oven for about 3-5 minutes to let the cheese mixture melt a little.