Piquillo Peppers stuffed with Goat Cheese

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Sweet, smokey, fire roasted Piquillo Peppers are stuffed with tangy goat cheese, drizzled with extra virgin olive oil, fresh garlic, and lemon thyme to make this easy appetizer or even a light meal when served with a salad.  When using pre-roasted piquillo peppers this recipe is a snap to make.  

I took borrowed with idea from my friend Jacqueline and more or less just ran with it.  I love tapas, the idea of sharing many dishes amongst everyone is enticing to me as it opens the chase to try many dishes without the quilt.   Lenny on the other had is not as big as a fan as I am when an evening at a tapas bar presents itself.  Unless it is in Spain or Portugal.  He says it is small portions, that are too expensive and leaves his stomach as well as his wallet empty. 

Lenny is traveling this week so I figured this would make the perfect light dinner when paired with a baby lettuce salad and a hearty glass of red wine.  I was not wrong!

Recipe:  Piquillo Peppers stuffed with Goat Cheese

Ingredients:

1 jar of fire roasted piquillo peppers
4 oz. goat cheese, room temperature
2 cloves garlic, microplaned
fresh lemon or regular thyme, lightly crushed in hands to release the scent and flavor
drizzle extra-virgin olive oil
sea salt, to taste

How To:

Preheat oven to 350.

Stuff the peppers with the goat cheese, lay in an ovenproof dish.

Drizzle with olive oil and microplane garlic over the top.

Bake until the olive oil is slightly bubbling and the cheese is warm and creamy, between 5 – 8 minutes.

Do not overcook or the cheese will fall apart.

Sprinkle with thyme and sea salt.

Serve.

Eat.