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Piquillo Peppers Stuffed with Goat Cheese

Name: Piquillo Peppers Stuffed with Goat Cheese
Cuisine: spanish
Ingredients: 2 tablespoons finely diced shallots; 1 scallion (white part only), thinly sliced; 1 1/2 teaspoons aged Spanish sherry vinegar; 1 can (13.75 ounces; 16 peppers) piquillo peppers, drained; 3 ounces lowfat soft goat cheese; Olive oil cooking spray; 1 teaspoon chopped fresh parsley; 1/2 teaspoon chopped fresh thyme

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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