12-15 small yellow, red, and orange peppers
8 oz plain goat cheese
2-3 Tablespoons olive oil
1/8 Teaspoon salt
Wash and slice off tops of peppers, remove seeds. Simmer on stove about 10 minutes until flexible but not mushy (you have to be able to stuff them without them falling apart). Remove from heat and cool.
Once cool stuff with goat cheese. They look better if you take care not to get the goat cheese on the outside of the peppers but the taste is the same either way.
Put into baking dish, drizzle with olive oil and sprinkle with salt.
Preheat oven and bake stuffed peppers at 350 degrees for about 5-10 minutes. The goal is to warm the goat cheese without over cooking to prevent the cheese from loosing its smoothness. Let cool 5-10 minutes before serving.