Stuffed peppers with goat cheese

Ingredients:

• 16 fresh cherry peppers
• 1/4 cup olive oil
• 220 g creamy goat cheese, room temperature
• 4 green onions, thinly sliced
• 3 tablespoons toasted pine nuts
• Juice and grated zest of half a lemon

Preparation:

1. Preheat the oven to 190°C (375°F). Prepare the peppers. Place each pepper sideways on a flat surface and cut off the tops to resemble caps. Using a small knife, carefully remove all the seeds from the inside of the caps, then cut out all the seeds and membranes from the inside of each pepper.
2. In a large bowl, toss the pepper tops and bottoms with 2 tablespoons olive oil and 1 tablespoon salt. Heat a large skillet over medium heat. When hot, add the peppers and cook until golden brown and slightly softened, 3-5 minutes. Tilt the skillet and pour the peppers onto a baking sheet. Set aside to cool.
3. Prepare the filling. Using a silicone spatula, spread the goat cheese over the bottom and sides of a medium bowl to evenly coat it with the spices. Sprinkle 1 tablespoon of salt, green onions, and pine nuts over the cheese. Stir. Taste and adjust the seasoning if needed.
4. Fill the peppers with the filling and bake them. Using a teaspoon, fill the peppers with the cheese mixture and then arrange them on the baking sheet, leaving some space between them. Set the tops aside for now. Bake until the filling is heated through in the center, 8-10 minutes (test with a knife).
5. Prepare the dressingIn a small bowl, combine the lemon zest, lemon juice, and remaining 2 tablespoons olive oil. Remove the peppers from the oven and drizzle with the lemon dressing. Top with the reserved tops. Serve immediately.