Roasted Mini Pepper with Goat Cheese

Toss the peppers in a bowl with a little olive oil and salt and pepper. I used Trader Joe’s Sea Salt, and I think it made a difference. If you don’t have sea salt, use kosher salt.

Grill the peppers until they become soft and slightly charred. Remove the peppers from the grill, and cut off the top–about 1/4″–and stuff with goat cheese. Put the peppers on a piece a foil, and return them to the grill for about a minute until the cheese is hot and melty.

(If you don’t have a grill, you can char the peppers using an indoor grill pan, put them right on the burner of a gas stove, or put them in the oven on broil. If you grill your peppers on the gas burner, finish them off in the oven.)