A combination of goat cheese, cream cheese and herbs pairs perfectly with these mildly sweet Goldew peppers.
Drain the Goldew peppers and lay out upside down on a paper towel to dry.
In a small bowl, mix the goat cheese, cream cheese and herbs with a fork. Next, push the mixture into a piping bag fitted with a star tip, or your tip of choice. Just make sure the tip is large enough to allow the herbs to pass through.
Then pipe the mixture into each pepper. Serve immediately, or store in the fridge loosely covered with saran until ready to serve.
Nutrition Facts (per pepper, with one jar yielding 16 stuffed peppers):
Calories: 35; Total Fat: 2 g; Cholesterol: 5 mg; Total Carbohydrates: 3 g; Fiber 0 g; Sugar: 2 g; NET CARBS: 3 g; Protein: 2 g
Note, when I made these, I did not fill the entire inside with cheese mixture. I piped it from the bottom of the pepper to the top, but did not fill in all of the sides. I did not want to overwhelm the pepper flavor with the cheese.