These stuffed peppers are easy to make and perfect served as an appetizer.
1/2 pound of mini peppers, cut in half and seeded
4 ounces goat cheese, softened
4 ounces cream cheese, softened
1 clove of garlic, minced
1-2 tbsp. Traditional Balsamic or Fig Balsamic
Preheat oven 400 F.
Mix the goat cheese, cream cheese and garlic together and fill the peppers. Line the peppers on a baking sheet and roast until the cheese is melted to perfection and golden brown, about 15 minutes.
While still warm, drizzle with the balsamic and enjoy!