Seared Piquillo Peppers Stuffed with Roncal Cheese

Adapted from Jose Andres: Made in Spain, Spanish Dishes for the American Kitchen

Ingredients

•     5 tablespoons Spanish extra-virgin olive oil
•     1 tablespoon sherry vinegar, preferably Pedro Ximenez
•     1 tablespoon minced shallot
•     1/2 scallion, white part only, thinly sliced
•     Sea salt and freshly cracked pepper
•     2 8-ounce jars piquillo peppers (about 12 peppers)
•     2 ounces Roncal(Spanish sheep’s milk cheese), cut into 2-inch sticks
•     Fresh thyme sprigs
•     Fresh parsley sprigs

Instructions

Step 1: Whisk 4 tablespoons of the olive oil, the vinegar, shallots and scallions together in a mixing bowl. Season with salt and pepper.

Step 2: Cut a small slit into each piquillo pepper and slide a stick of cheese into each pepper.

Step 3: Heat the remaining tablespoon of olive oil in a medium sauté pan over high heat. Add the peppers and brown on both sides until the cheese begins to melt, about 30 seconds.

Step 4: Transfer the peppers to a serving platter, drizzle with some of the dressing and sprinkle with leaves from thyme and parsley sprigs. Serve immediately.