Roasted Red Peppers with Pesto and Goat Cheese

Roasted Red Peppers with Pesto and Goat Cheese

Ingredients

• 8 baby red bell peppers
• 2 heaping tbsp. prepared pesto
• 1 tbsp. olive oil
• 2 tbsp. balsamic vinegar
• 3 oz. Ithíka Acres Creamery Tzatziki goat cheese
• Fresh Oregano

Directions

1. Preheat oven to 400 degrees Fahrenheit
2. Slice mini bell peppers in half and remove stem and seeds. Place in a large bowl (or large ziplock bag) and toss with pesto, olive oil, and balsamic vinegar until peppers are completely covered.
3. Line up peppers on a baking sheet and top the peppers with the goat cheese.
4. Place into oven, bake for 15 minutes.