Monday, November 23, 2009

Meatless Monday - Stuffed Piquillo Peppers

Piquillo peppers stuffed with goat cheese

This week's recipe could not be easier. A little messy - you will have goat cheese under your fingernails all night, but it's so delicious you won't mind.

Piquillo peppers are a Spanish staple and luckily are becoming widely available here in the States. They are the best peppers from a jar ever - smoky, sweet and tender. If you can't find them near you, jarred roasted red peppers will work, too, but they'll need to be cut in half or quartered.

This dish is served as tapas in Spain, and it really is best as a snack or appetizer. It's tasty even when served cold, but better after a few minutes under the broiler to melt the cheese inside the peppers. These would be great on top crusty rounds of toasted french bread or eaten straight from the pan in barefeet in the kitchen.

Day 309

1 jar Piquillo peppers, 8-10 peppers total
6 ounces fresh goat cheese
2 Tablespoons olive oil
2 cloves garlic, minced

Preheat the broiler. Drain jar of peppers and pat peppers dry with a paper towel. Gently open each pepper and stuff with goat cheese (mine took about 1 Tablespoon cheese per pepper). Arrange peppers in a shallow oven-proof dish. Pour olive oil over peppers and sprinkle garlic over all. Broil for 5-7 minutes until hot.

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