Yield: approximately 4 servings
2 pounds small sweet peppers
2 (8-ounce) packages goat cheese
1½ cups Japanese bread crumbs (panko), divided
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
1½ teaspoons kosher salt
1 teaspoon ground black pepper
Garnish: fresh thyme and parsley
1. Preheat oven to 375°. Spray a baking dish with nonstick cooking spray. Set aside. Cut peppers almost in half lengthwise, leaving bottom end intact; remove stems and seeds.
2. In a medium bowl, beat goat cheese, 1 cup bread crumbs, chives, parsley, basil, salt, and pepper at low speed with an electric mixer until blended. Fill peppers with cheese mixture.
3. Place peppers in prepared baking dish. Sprinkle with remaining ½ cup bread crumbs.
4. Bake until lightly browned, 15 to 20 minutes. Remove from oven, and let cool slightly. Garnish with thyme and parsley, if desired, and serve immediately.