Stuffed Piquillo Peppers

• Level: Intermediate
• Yield: 14 stuffed peppers
• Nutritional Facts Per Serving

  Serving Size: 1 of 14 peppers

  Calories: 141

  Total Fat: 8g

  Saturated Fat: 5g

  Carbohydrates: 11g

  Fiber: 2g

  Sugar: 7g

  Protein: 7g

  Cholesterol: 19mg

  Sodium: 372mg

• Total Time: 50 minutes (includes time to cool)
• Active Prep: 35 minutes

Ingredients

For the Stuffed Piquillo Peppers

• 14 piquillo peppers (from a 12-ounce jar), drained with brine reserved
• 1 1/3 cups goat cheese (about 11 oz), softened
• 2/3 cup finely shredded manchego (about 4 oz)
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons honey
• 2 teaspoons lemon zest + 2 tablespoons fresh lemon juice (about 2 lemons)
• 1/2 teaspoon sweet Spanish paprika
• Kosher salt and freshly ground white pepper, to taste

Herb Vinaigrette

• 1/4 cup sherry vinegar
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
• 1 tablespoon golden raisins
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh Italian parsley
• 3 tablespoons roughly chopped marcona almonds (for topping)
• 3 tablespoons reserved piquillo brine (used in vinaigrette)

Instructions

1. For the Peppers: Gently blot the piquillo peppers with paper towels to remove excess brine. Trim and discard the tops.
2. In a bowl, combine the goat cheese, manchego, chopped chives, honey, lemon zest and juice, paprika, 2 tablespoons of the reserved brine, and 1/2 teaspoon each of kosher salt and white pepper. Mix with a rubber spatula until smooth and creamy.
3. Transfer the cheese mixture to a piping bag or a sealable plastic bag with a corner snipped off. Pipe the filling into each pepper, leaving about 1/4 inch at the top. Refrigerate until ready to serve (remove from fridge ~20 minutes before serving).
4. For the Vinaigrette: In a small saucepan, bring the sherry vinegar, 1 tablespoon honey, and 1/4 teaspoon kosher salt to a boil over medium-high heat, stirring until dissolved. Remove from heat, add the golden raisins, and let cool completely, about 15 minutes. Stir in the chopped chives, mint, parsley, and 3 tablespoons reserved piquillo brine.
5. Assemble: Drizzle half the vinaigrette onto a serving platter. Arrange the stuffed peppers over it, then pour the remaining vinaigrette over the peppers. Sprinkle with chopped marcona almonds and serve immediately.

Categories:

• Appetizer
• Cheese Dishes
• Vegetarian-Friendly