10 ounce log goat cheese softened -using a soft cheese works best
2/3 cup grated parmesan
1 Tbsp minced garlic
2 jalapeños seeded and finely chopped
1/4 tsp freshly ground black pepper
Directions
Preheat the oven to 425F.
De-stem the peppers if desired (I leave them on for aesthetics), then cut each in half. Place in a bowl with the olive oil and 1/4 tsp of salt, and toss well to coat.
In a large bowl, stir to combine the goat cheese, parmesan, garlic, jalapeno, and black pepper.
Fill the cut peppers with small spoonfuls of filling. You should have just enough filling to fill the peppers with a generous amount, coming slightly over the tops of the peppers.
Roast the peppers for about 20-25 minutes, until the peppers are soft and the cheese is golden on the edges. Enjoy!
