Stuffed Piquillo Peppers w/ Spicy Tomato Sauce

By Scout0421

Ingredients

• for the vinaigrette:
• 10 oz fresh goat cheese
• 3-4 tbsp finely chopped fresh chives
• 3-4 tbsp finely chopped fresh basil
• Coarse sea salt & coarsely ground black pepper to taste
• 1 jar (12 oz) roasted piquillo peppers
• 1 tbsp EVOO
• 1/3 cup EVOO
• 3 1/2 tbsp balsamic vinegar
• 1 small shallot, minced
• 1/2 tsp coarse sea salt
• 1/4 tsp fresh ground pepper
• finely chopped chives for garnish

Details

Servings 6

Preparation

Step 1

Preheat the broiler (grill)

In a small bowl, use a wooden spoon to mash the goat cheese together with the chives and basil. Season w/ salt and pepper to taste.

Drain the peppers, but do not rinse them. With your fingres, gently open the stem end of each pepper. Remove any seeds and ribs you can from the insides without cutting or tearing the peppers.

Carefully stuff about 1 tbsp of the goat cheese mixture inside each pepper. The cheese mixture should fill the peppers but should not be bursting out.

Arrange the peppers in a single layer on a rimmed baking sheet. Brush them with EVOO. Slip the pan under the broiler 4-6 inches from the heat source and broil until the cheese is soft and bubbly, about 7 minutes. Let cool slightly.

Make the vinaigrette. In a small bowl, whisk together the EVOO, vinegar, shallots, salt and pepper.

Transfer the peppers to a serving platter. Drizzle liberally with the vinaigrette, sprinkle w/ chives and serve.