Warm some soft chevre (Laura Chenel is a good choice) in a bowl over some boiling water until it’s soft and flowable. Put it in a piping bag and pipe it into the peppers. Place them on a cookie sheet and put into a hot oven for a minute or so until the cheese starts to really melt.
Plate and drizzle with the best olive oil you have. A thyme sprig makes a nice-looking garnish.
Piping the Cheese | © 2009 Cynthia Wenslow