Piquillo Peppers Stuffed with Goat Cheese

By AnnieMro

by Chef José Andrés

Ingredients

• 1 1/2 teaspoons aged Spanish sherry vinegar
• 1 can (13.75 ounces; 16 peppers) piquillo peppers, drained
• Olive oil cooking spray
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon chopped fresh thyme
• 16 ounces goat cheese, room temperature
• 4 green onions, thinly sliced
• 1/2 cup coarsely chopped fresh mint
• 1/8 teaspoon red-pepper flakes, plus more for garnish
• 2 lemons

Details

Servings 1
Adapted from epicurious.com

Preparation

Step 1

Place goat cheese, green onions,thyme, 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.

Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them.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 parsley and green onions if desired. Serve immediately, or cover and refrigerate until ready to serve, about 1 hour.