Stuffed Del Cabo Sweet Petite Peppers


  1. 2 pints del Cabo Sweet Petite Pepper Medley (about 15 peppers)
  2. 9 ounces semi-soft goat cheese
  3. 1/8 cup chives, tarragon, basil or thyme - or combination of - chopped finely
  4. Salt, pepper to taste
  5. Fresh basil leaves for garnish


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