Piquillo Peppers Stuffed with Goat Cheese

Adapted from Chef Jose Andres


  •     2 tablespoons finely diced shallots
  •     1 scallion (white part only), thinly sliced
  •     1-1/2 teaspoons aged Spanish sherry vinegar
  •     6 tablespoons extra virgin olive oil
  •     1 can (13.75 ounces; 16 peppers) piquillo peppers, drained
  •     3 ounces soft goat cheese
  •     1 teaspoon chopped fresh parsley
  •     1/2 teaspoon chopped fresh thyme



Step 1: Whisk shallots, scallion, 4 tablespoons olive oil and vinegar in a bowl. Season with salt and pepper.

Step 2: Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them.

Step 3: Heat a large frying pan over medium heat; add 2 tablespoons of oilve oil. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter.

Step 4: Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.

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