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