- 4 good sized peppers
- One tube of 3.5 oz chèvre
- 8 oz block of cream cheese
- the other things mentioned below
- Soften the cheeses (e.g., let them sit at room temperature).
- Bake peppers empty about 20 minutes at 350 degrees (F).
- Meanwhile, blend the cheeses (e.g., fork mix).
- Add sautéed garlic, olive oil, garden herbs, breadcrumbs (and anything else you want: onion, shallot, chive).
- Stuff the peppers with the mix.
- Bake for another 20 minutes.
Save leftover mixture for bagels.