Goat Cheese-Stuffed Piquillo Peppers

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  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 servings
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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 

Kosher salt and freshly ground black pepper

Sherry vinegar, for drizzling 


  1. 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.
  2. 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.
  3. 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.
  4. 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.