Mini Bell Peppers Stuffed with Goat Cheese

• 3/4 pound mini sweet peppers (1 package, usually 12) or small lipstick peppers
• 6 ounces goat cheese (1/2 of a 12-ounce log)
• 13 cup low-fat (not nonfat) cottage cheese
• 3 tablespoons plain low-fat (not nonfat) Greek yogurt

1. Preheat oven to 425 degrees.
2. Line a sheet pan with foil.
3. Place peppers on the baking sheet and roast 8 to10 minutes (small peppers less than 2 inches long will cook faster), turning them over halfway through.
4. The peppers should be soft but not charred, except perhaps in a few spots.
5. Remove from heat and allow to cool.
6. If there are some larger peppers in the bag and they havent softened in 10 minutes, return to oven for another 5.
7. While peppers are cooling, make filling.
8. Combine goat cheese, cottage cheese and yogurt in a food processor fitted with a steel blade and process until mix is very smooth, at least one minute.
9. Scrape down sides of bowl and process for another minute.
10. Transfer to a pastry bag fitted with a 3/8-inch star tip.
11. When peppers have cooled, slice off ends just below the shoulders.
12. Carefully remove any seeds and membranes.
13. The peppers should be intact, but sometimes, they split down one side.
14. Place any that have not split upright in a small glass or cup to facilitate filling, and pipe in goat cheese mix.
15. Lay those that have split on a plate, pipe on the filling and close the pepper around the filling.
16. Arrange stuffed peppers on a plate or platter.
17. Serve at once, or chill until 30 minutes before serving.
18. Bring to room temperature so cheese is soft and creamy.

sweet peppers, goat cheese, lowfat, yogurt

Taken from cooking.nytimes.com/recipes/1016711 (may not work)