Under 30 Minutes

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.

  • Prep:
  • Total Time:
  • Servings: 4
Stuffed Piquillo Peppers with Goat Cheese

Source: Martha Stewart Living, June 2008

Ingredients

  • 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)

Directions

  1. 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.

  2. 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.

Cook's Note

Piquillos are small, sweet fire-roasted red peppers that are packaged only in Spain. Jars of piquillos are available online and at specialty-food stores.

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