Cheese 'n' Herb Mini Sweet Peppers

30 mini sweet peppers (about 12 ounces), mixed red, yellow and orange 18 ounces semisoft goat cheese1/4 cup finely chopped fresh chives, tarragon, basil or thymeLeaving the stem intact, cut a slit from the stem to the bottom tip of each pepper. Squeeze gently to open and remove and discard seeds. Set aside.In a bowl, combine the goat cheese and herbs and mix well. Gently squeezing the peppers to open, carefully spoon in the cheese mixture, allowing some to show outside the pepper. Arrange stuffed peppers on a platter and garnish with fresh herbs.Makes 30 peppers.Better Homes and Gardens magazine, December 2001