These stuffed mini peppers are gorgeous AND delicious. That’s a hard combination to beat. They do take a little prep time, but can be held in the fridge for quite awhile (like a day or two) before serving.
20-25 mini sweet peppers (look for them at the farmer’s market or occasionally at big mart stores)
4-5 very thin sliced good quality ham
Wash peppers well. Place in a bowl and pour boiling water over them. Remove peppers as they soften and rinse under cold water.
Remove the stem from each pepper to create a pocket in the pepper. Loosen the seeds inside each pepper by running your finger around the inside of each pepper and then rinse under running water to remove the seeds. Dry each pepper and reserve.
Slice each piece of ham into 1/2 inch strips. Place a small amount of goat cheese on the end of each slice and roll ham around cheese. Place one roll into each pepper.
Place the stuffed peppers on a pretty platter and reserve in fridge until needed. Just prior to serving, pour a little Balsamic on the platter so it pools under the peppers.