Goat Cheese-Stuffed Piquillo Peppers

Total Time:
30 min
30 min

6 servings

  • 2 tablespoons sliced almonds
  • 12 jarred roasted piquillo peppers, drained and patted dry (from one 8-ounce jar)
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 8 ounces goat cheese
  • 2 tablespoons olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • Sherry vinegar, for drizzling
  • Place the almonds in a small skillet over medium heat and cook, tossing, until golden brown and toasted, about 3 minutes. Transfer to a bowl and let cool.

  • If necessary, trim the open end of each pepper so that it measures 1 1/2- to 2-inches long. Stir the chives, mint and parsley together in a small bowl.

  • Place the goat cheese in a large bowl and beat with an electric mixer on medium-high speed until creamy. Add the olive oil and beat until incorporated. Add all but 1 tablespoon of the herbs and beat to combine. Season the cheese mixture with salt and pepper.

  • Spoon the cheese mixture into a resealable plastic bag, snip off the tip of one corner and pipe the cheese into each pepper until about three-quarters full. Arrange the peppers on a platter and drizzle with more olive oil and some sherry vinegar. Sprinkle the peppers with the remaining herbs and the toasted almonds before serving.

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