Piquillo Peppers Stuffed with Goat Cheese
Tender piquillo peppers filled with creamy goat cheese and topped with fresh herbs, served with a light shallot-vinegar dressing. A delicious Spanish-inspired appetizer that's both elegant and easy to prepare.
4 servings
10 min
Ingredients
- •2 tablespoons finely diced shallots
- •1 whole scallion (white part only), thinly sliced
- •1½ teaspoons aged Spanish sherry vinegar
- •1 can piquillo peppers
- •3 ounces lowfat soft goat cheese
- •1 spray Olive oil cooking spray
- •1 teaspoon chopped fresh parsley
- •½ teaspoon chopped fresh thyme
Cooking Instructions
- 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.
10 min
