Piquillo Peppers Stuffed With Goat Cheese
- 2 tablespoons finely diced shallots
- 1 scallion (white part only), thinly sliced
- 1 1/2 teaspoons aged Spanish sherry vinegar
- 1 can (13.75 ounces; 16 peppers) piquillo peppers, drained
- 3 ounces lowfat soft goat cheese
- Olive oil cooking spray
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon chopped fresh thyme
- Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.
shallots, scallion, aged spanish, peppers, goat cheese, olive oil cooking spray, parsley, thyme
Taken from www.epicurious.com/recipes/food/views/piquillo-peppers-stuffed-with-goat-cheese-358729 (may not work)