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Piquillo Peppers Stuffed with Goat Cheese

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Piquillo Peppers Stuffed with Goat Cheese

Piquillo Peppers Stuffed with Goat Cheese

amanda

Equipment

  • - Mandoline Slicer

  • - Cheese Grater (Fine Shredder)

  • - Stuffed Pepper Prep Set

  • - Food Processor (optional)

  • - Skillet or Frying Pan (Non-Stick)

  • - Baking Dish

  • - Cutting Board

  • - Oven-Safe Cooking Mat (optional)

  • - Food Storage Container with Lids

Ingredients

  • 2 tablespoons finely diced shallots

  • 1 scallion (white part only), thinly sliced

  • 1 1/2 teaspoons aged Spanish sherry vinegar

  • 1 can (13.75 ounces; 16 peppers) piquillo peppers, drained

  • 3 ounces lowfat soft goat cheese

  • Olive oil cooking spray

  • 1 teaspoon chopped fresh parsley

  • 1/2 teaspoon chopped fresh thyme

Instructions

1

Instruction 1

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.
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