Piquillo Peppers Stuffed With Goat Cheese
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
56
Spice
62
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Shallot (finely diced)1.5 tsps
Sherry Vinegar (aged spanish)1 tsp
Parsley (chopped fresh)1 tsp
Thyme (chopped fresh)Directions:
1
Whisk shallots, scallion and vinegar in a bowl
2
Season with salt and pepper
3
Slice open the top of each pepper to create a pocket
4
Spoon cheese into peppers, dividing it equally among them
5
Heat a large frying pan over medium heat; coat with cooking spray
6
Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side
7
Transfer to a platter
8
Sprinkle with parsley and thyme
9
Drizzle dressing over peppers and serve
10
Whisk shallots, scallion and vinegar in a bowl
11
Season with salt and pepper
12
Slice open the top of each pepper to create a pocket
13
Spoon cheese into peppers, dividing it equally among them
14
Heat a large frying pan over medium heat; coat with cooking spray
15
Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side
16
Transfer to a platter
17
Sprinkle with parsley and thyme
18
Drizzle dressing over peppers and serve