GOAT CHEESE STUFFED PIQUILLO PEPPERS

Goat Cheese Stuffed Piquillo Peppers image

Provided by Niki Zuidema

Categories Spanish

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 (12 ounce) jars spanish piquillo peppers (make sure you look for Origin of Spain becuase these are going to be the best)
5 ounces goat cheese, room temperature
3 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
coarse sea salt, to taste
coarse ground pepper, to taste

Steps:

Preheat Broiler to High.
With you fingers, gently open the stem end of one of the peppers being careful not to poke through the pepper.
Carefully stuff about 1/2 teaspon goat cheese inside (it should fill the peppers but not be falling out).
Continue until all peppers are filled.
Arrange peppers in a single layer in a broiler-proof glass baking dish.
Pour 1 tablespoon of the olive oil over them.
Sprinkle garlic over the peppers.
Broil for 7-10 minutes or until cheese is soft and bubbly.

Nutrition Facts : Calories 219.6, Fat 20.7, SaturatedFat 8.7, Cholesterol 28, Sodium 182.8, Carbohydrate 1.1, Sugar 0.9, Protein 7.7