Procedures

1. 1

   Preheat oven to 350°F.

2. 2

   Divide chèvre in half, place each half in a separate bowl.

3. 3

   To the first bowl, add the olive, pine nuts, lemon juice, parsley, and salt and pepper to taste. Mix well.

4. 4

   To the second bowl, add the chopped string cheese, 1/2 teaspoon olive oil, and salt (go very easy here; the string cheese is quite salty) and pepper to taste. Mix well.

5. 5

   Fill four peppers with the first mixture, and the remaining with the second. A pastry bag would be useful here.

6. 6

   Place peppers in a small baking dish that will hold them more or less upright. Drizzle with remaining olive oil.

7. 7

   Bake for 8 minutes, until cheese looks melty but not liquid.

8. 8

   Let cool slightly before serving.