- 1/2 cup panko breadcrumbs
- 4 teaspoons olive oil, divided
- 25 mini bell peppers, washed
- 10 ounces goat cheese, room temperature
- 4 ounces cream cheeses, room temperature
- Any herbs you would like (I usually do black pepper, oregano, etc).
Directions:
- Preheat oven to 350°F.
- In a small skillet, heat 1 teaspoon of olive oil over medium/low heat. Add panko bread crumbs and saute until crumbs are golden brown. Remove from heat and set aside.
- Slice peppers in half lengthwise. Remove spongy ribs and seeds. Arrange peppers on a rimmed baking sheet, drizzle with remaining 3 teaspoons (1 tablespoon) of olive oil and set aside.
- In a small bowl, mix together goat cheese, cream cheese, herbs and pepper with a fork until well combined. Spoon or pipe the cheese mixture into the hollowed out peppers. Sprinkle toasted panko bread crumbs evenly over peppers and bake for 12-15 minutes or until peppers are tender and the goat cheese is warm.