Herbed Cheese Stuffed Mini Sweet Peppers

Directions

• Line a cookie sheet with parchment paper, arrange the peppers on top and bake them in the oven for five minutes. Remove and allow to cool for 5-10 minutes, until cool enough to handle.
• Preheat the oven to 400°F then wash and dry the peppers. Slice
  each one and half and clean out the seeds.
• Spoon herbed cheese inside of each pepper then drizzle with balsamic reduction. Serve
  immediately or refrigerate for up to 1 day prior to serving (without reduction).

Recipe Notes

* The original recipe calls for goat cheese but I prefer to use dairy-free cheese (such as cashew
or vegan cream cheese) in its place. If you can’t find herbed cheese, you can make your own by
stirring in a few tablespoons of your favorite finely chopped fresh herbs.

Featured on: Making Thyme for Health