Stuffed Piquillo Peppers

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Stuffed Piquillo Peppers:

14 piquillo peppers (from a 12-ounce jar), drained, brine reserved

1 1/3 cups goat cheese (about 11 ounces), at room temperature 

2/3 cup packed finely grated manchego cheese (about 4 ounces) 

2 tablespoons finely chopped fresh chives 

2 tablespoons honey

2 teaspoons lemon zest plus 2 tablespoons juice (from about 2 lemons) 

1/2 teaspoon sweet Spanish paprika 

Kosher salt and freshly ground white pepper

Herb Vinaigrette:

1/4 cup sherry vinegar

1 tablespoon honey 

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 garnish