In a mixing bowl, combine the fresh goat cheese, finely chopped herbs (like parsley or chives), a pinch of salt, and freshly ground pepper. Stir until the herbs are evenly blended into the cheese. If you want an extra creamy texture, you can add a drizzle of olive oil.

Using a small spoon or a piping bag, carefully fill each mini pepper with the goat cheese mixture. Don’t overfill; a little goes a long way to keep the flavors balanced. Press the filling down gently to make sure it’s evenly distributed.

Depending on your preferred cooking method, do the following: 1: Bake the stuffed peppers on a lined baking sheet at 375°F (190°C) for 10-12 minutes until warmed and slightly golden on top. 2: Grill the peppers over medium heat for 5-6 minutes, turning occasionally for light char marks. 3: Broil the peppers for 3-4 minutes for a quick and slightly browned finish.

Once the peppers are cooked, remove them from the oven or grill and cool slightly before serving. Add a garnish of fresh herbs or a drizzle of balsamic glaze for a finishing touch!