From Sumptuous Spoonful recommended to us by CSA Member Brooke B.
For the Filling:
1 - 6 oz. Package Goat Cheese
4 oz Light Cream Cheese
2-3 TB fresh Basil leaves, chopped fine
1 TB finely chopped Garlic
For the Rest:
1/2 lb or so Lunchbox Peppers
Use the small red tomatoes to make your favorite marinara sauce
Ciabatta rolls, halved and toasted
Combine the goat cheese, cream cheese, basil and garlic in a bowl until well mixed. Set the cheese mixture in a thin line on the cheese wrapper or a piece of waxed paper and shape it into a thin log about the width of the bottom of the peppers. Don’t worry if your log isn’t long enough to fill all the peppers - you can make more cheese logs as you go. Wash a few peppers, pat them dry, cut off the tops (save the top next to each pepper!), then with a small thin knife, cut out any seeds or flesh in the middle of the peppers. Insert a log of cheese into each pepper, and add a little more on top and smush the cheese mixture down into the pepper to fill it fully. Place the pepper top back on. Repeat with the rest of the peppers. If you run out of peppers, relax knowing you’ll have some yummy cheese to spread on your crackers. If you run out of cheese, save those peppers for another use! Find a rimmed baking pan or oven-safe dish that will fit your peppers. Spread a layer of marinara sauce over the bottom, then arrange thepeppers on the sauce. Bake at 400 F for about 15 minutes or until the peppers are browned on top. To serve: Spread a bit of hot marinara on a toasted ciabatta roll and top with one or two of the stuffed peppers. Garnish with fresh basil leaves or basil flowers, if you like. Enjoy while they are hot!