Sweet, smokey, fire roasted Piquillo Peppers are stuffed with tangy goat cheese, drizzled with olive oil, fresh garlic, and lemon thyme.  This recipe for Piquillo Peppers stuffed with Goat Cheese makes a wonderful appetizer or even a simple and light dinner when paired with a salad.


I took this idea from Jacqueline and more or less just ran with it.  I love tapas, the idea of sharing many dishes amongst everyone is enticing.  Laudalino is not as big as a fan as I am, he says it is small portions, that are too expensive and it leaves his stomach and wallet empty.  He 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.

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Piquillo Peppers stuffed with Goat Cheese


1 jar of fire roasted piquillo peppers

4 oz. goat cheese

2 cloves garlic, microplaned

fresh lemon thyme, lightly crushed in hands

drizzle 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.





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