Goat Cheese Stuffed Peppers

1. Preheat oven to 400 F. 

2. Cut peppers in half and remove the seeds (ensuring they are hollowed out).

3. In a small bowl, mix together the goat cheese, pepper and thyme, reserving a few thyme leaves for topping at the end. Using a spoon or knife, add a few scoops of the goat cheese mixture into each of the peppers and spread evenly.

4. Place stuffed peppers on a baking sheet lined with parchment paper and bake for 20 minutes or until peppers are soft and lightly browned on the edges.

5. Let the peppers cool and plate. Drizzle with balsamic reduction, BeeMaid Honey and top with additional thyme leaves. Serve immeidately.