Stuffed Bell Peppers with Goat Cheese

Ingredients:

• 10 multi-colored sweet mini peppers (about 200 g)
• 180 gr. goat cheese
• 1/4 cup ricotta
• 1 tbsp chopped fresh thyme leaves
• 0.5 tsp panko breadcrumbs
• 2 tablespoons melted unsalted butter

Preparation:

1. Preheat the oven to 200°C. Cut each pepper in half lengthwise, stem and all. Remove the membranes and seeds and discard. Sprinkle the peppers with salt and black pepper and place in a 20x20 cm baking dish.
2. Beat the goat cheese and ricotta with a hand mixer until fluffy, about 2 minutes. Add the thyme, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Taste and adjust the seasoning if needed. Fill each pepper halfway with 2 teaspoons of the cheese mixture and smooth the surface of the filling with a small spatula.
3. Put it down breadcrumbs Place the peppers in a small bowl. Drizzle with butter and toss to coat. Sprinkle each pepper with the buttered breadcrumbs. Bake until golden brown, 15-20 minutes.