Cheesy Stuffed Peppers With Fig Ginger Port Wine Reduction

Ingredients

• 8-10 small mini peppers, tops cut off, rinsed and insides hollowed out
• 2 T oil for greasing baking dish and rubbing on peppers
• ½ C cottage cheese
• 2 oz goat cheese
• 1 egg
• 1/3 C grated pecorino Romano cheese
• ½ C leftover white rice
• 1 t Salt and ½ t pepper
• ¼ C chopped packaged mission figs (not fresh)
• 2 T chopped candied ginger
• 1 T honey
• 1 T butter
• Splash of champagne vinegar
• ¾ to 1 C port wine
• Sriracha sauce to garnish