Fontina & Goat Cheese Stuffed Peppers with Sweet Chili Balsamic Drizzle

ACTIVE TIME: 10 MIN. I TOTAL TIME: 30 MIN. I MAKES: 24

Ingredients:

Stuffed Peppers:

• 12 mini sweet peppers
• 1 tablespoon olive oil
• 4 ounces plain goat cheese
• 1/2 cup shredded fontina cheese
• 2 green onions, thinly sliced
• 2 garlic cloves, minced
• Dash of cayenne pepper

Sweet Chili Balsamic Drizzle

• 1/4 cup sweet chili
• 2 tablespoons balsamic vinegar

Instructions:

1. Preheat the oven to 400°.
2. Prepare the sweet peppers by slicing in half and deseeding.
3. Next, drizzle the tablespoon of olive oil on a small baking sheet. Place the peppers on the sheet.
4. In a small bowl, combine the goat cheese, fontina, sliced green onions and garlic. Mix in the dash of cayenne pepper.
5. Using a spoon, stuff each mini pepper half with the cheese mixture.
6. When all of the peppers are stuffed, place the baking sheet into the oven.
7. Bake for 15 minutes 400°.
8. While the peppers are baking, mix the sweet chili balsamic drizzle in a small bowl.
9. At the 15 minute mark, increase the oven temperature to 450°. Bake for an additional 5 minutes, or until the cheese begins to brown and bubble.
10. Add a generous amount of the sweet chili balsamic drizzle to each pepper before serving while still warm.