Goat Cheese-Stuffed Piquillo Peppers

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

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 

Directions

  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.
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