I'm always looking for ways to use our fresh goat cheese, and grew these peppers specifically to try something new. They are called Alma Paprika peppers, not spicy at all. It's the one on the left. The ones on the right are incredibly spicy! Any thick skinned cherry pepper you can find would do nicely for this recipe.
I cut off the top and scooped out the seeds, then placed them in a baking pan. I lined the inside of each pepper with a large fresh basil leaf then filled it with goat cheese. You could definitely experiment with other cheeses. I've also tried this with a chunk of parmesean and some fresh marjoram.
The last step is to drizzle the tops with olive oil then hit them with salt and pepper.
Pop them into a 350 degree oven and bake for 35 to 40 minutes. They are creamy and just plain yummy. I serve them warm from the oven and the leftovers cold from the fridge.