Cheesy Stuffed Cherry Peppers

by Rachael Ray Show Staff 4:00 PM, February 19, 2009

Aired February 19, 2009

Serves 4 snack-size servings
1 small log (about 5 ounces) herbed goat cheese, softened
4 scallions, thinly sliced on the bias
Salt and ground black pepper
1 jar pickled cherry peppers, drained, stems and seeds removed

Preheat oven to 400F.

In a mixing bowl, combine the goat cheese, scallions, some salt and pepper.

Stuff the peppers with the cheese mixture then arrange the stuffed peppers in a baking dish. Bake uncovered until the heated through and light golden brown on top, about 15 minutes. Serve warm.