Halve the peppers and remove the seeds. I like to cut them in half so that the stem remains on a bit on each side because I think it looks pretty.
In a bowl, combine the goat cheese, bread crumbs, herbs, and chili flakes.
Use a fork to mix the contents together. Salt and pepper to taste.
Lay the peppers on a baking sheet before scooping a bit of the mixture into the middle of each one.
Drizzle the peppers with a bit of olive oil before placing in a preheated 475 degree oven for 5-10 minutes, until roasted (but not mooshy!) and hot…OR...light up the grill so you can enjoy that delicious outdoor-cooking taste on your roasted sweet peppers. It makes them that much better.