Directions

1. Drain the peppers and allow them to dry on paper towels. Remove any excessive seeds.
2. In a mixing bowl, break up the goat cheese and stir until smooth. Add the fresh herbs and season with salt and pepper to taste. If mixture is lumpy, add cream a few drops at a time until desired consistency. You are looking for a soft and smooth texture.
3. Stuff the peppers by gently opening each pepper and stuffing them with the goat cheese mixture. You can use a small spoon or your fingers to gently fill each pepper.
4. Slice the prosciutto lengthwise, cutting each slice into 3 or 4 slices about ¼-inch wide. Wrap the prosciutto around the middle of each pepper.
5. Serve at room temperature or place in fridge until ready to serve. You can drizzle olive oil around the outside of the plate along with a few drops of balsamic vinegar, if desired.