This recipes I took from the back of the big package of mini sweet peppers that we bought in Korean supermarket. Lovely taste in warm and cold.

10 mini sweet peppers
4 ounces semi-soft goat cheese
2-3 tbsp chives, tarragon and basil,freshly snipped (optional)
1 clove garlic, minced
salt and fresh ground black pepper, to taste

Preheat your oven to 350°F.

Leaving the peppers stem intact, cut a slit from the stem to the bottom tip of each pepper and remove seeds. In a bowl combine the goat cheese, chopped herbs, garlic, salt and black pepper. Spoon the mixture into the peppers. On a baking sheet sprayed with non-stick cooking spray arrange the peppers in a single layer. Bake for 10 to 20 minutes or until peppers are tender crisp.