Piquillo Peppers Stuffed with Goat Cheese make the perfect appetizer or small-plate tapas. Serve these at a Spanish Paella party along with other tapas. They are easy and fast to make. You only need 4 ingredients: Spanish piquillo peppers, goat cheese, olive oil and fresh thyme.
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
114 ounce can whole roasted piquillo peppers (approx 20 peppers)
4oz.goat cheeseroom temperature
4sprigs fresh lemon thyme
2tablespoonsextra virgin olive oil
1teaspoonfresh cracked black pepper
½teaspoonHimalayan Pink Saltcoarse grind
Preheat oven to 350F.
In a small bowl, mix goat cheese, 1 tablespoon olive oil, black pepper, and Kosher salt until well combined.
Drizzle a small amount of olive oil in the bottom of a 9 x13 baking dish.
Stuff one teaspoon of the goat cheese mixture into the pocket of a pepper and place in the baking pan. Repeat until all peppers are stuffed. Drizzle with olive oil
Bake 10 minutes or until the goat is hot but not runny.
Garnish with fresh thyme leaves and dusting of pink salt.
Serve warm or room temperature.
Best served with baguette slices or Ines Rosales Olive Oil Tortas