PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE

Ingredients

  • 2 tablespoons finely diced shallots
  • 1 scallion (white part only), thinly sliced
  • 1 1/2 teaspoons aged sherry vinegar
  •  13.75 ounces; 16 peppers LC Piquillo peppers, drained
  • 3 ounces DE PATRICIA melted goat cream cheese
  • Olive oil cooking spray
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon chopped fresh thyme

Steps

Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *