Stuffed Piquillo Peppers with Goat Cheese
Sweeter and smokier than regular roasted red bell peppers, piquillos form an ideal shell for tangy, creamy goat cheese speckled with scallions and mint.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, June 2008
- 16 ounces goat cheese, room temperature
- 4 scallions, thinly sliced
- 1/2 cup coarsely chopped fresh mint
- 1/8 teaspoon red-pepper flakes, plus more for garnish
- 1 jar (7 ounces) piquillo peppers (about 15 peppers), drained, liquid reserved
- 2 lemons
- Spring onions, for garnish (optional)
Place goat cheese, scallions, mint, red-pepper flakes, and reserved piquillo liquid in a bowl. Zest and then juice lemons into the bowl, straining seeds. Mix until well combined.
Using a small spoon, fill each pepper with about 2 tablespoons of the goat cheese mixture. Alternatively, pipe the mixture into the peppers. Place on a serving plate, and sprinkle with red-pepper flakes; garnish with spring onions if desired. Serve immediately, or cover and refrigerate until ready to serve, about 1 hour.