18 Padron peppers
80 g dry goat cheese
1 tbs. liquid honey
2 tbs. fresh mint finely chopped
Preheat oven to 220°C. Slice the peppers in half and remove seeds. Place them in a single layer on a parchement covered baking sheet.
Crush goat cheese with honey and mint. Add salt and pepper to taste. Stuff each pepper half with approximately 1 teaspoon of cheese loosely packed. Cook for 5 minutes. Serve hot.
If you can’t find Padron peppers, use sweet mini peppers or canned piquillo peppers.
Decorate with parsley.