Piquillo Peppers With Chorizo And Goat Cheese

• 3 ounces cured chorizo Spanish dry-
• 3 ounces goat cheese
• 1 teaspoon fresh thyme leaves
• 2 teaspoons extra-virgin olive oil
• 1/8 teaspoon kosher salt
• 1/4 teaspoon pepper
• 8 piquillo peppers roasted, jarred
• chevre
• spanish chorizo
• piquillo peppers
• goat cheese

1. Cut 1/8" thick slices of chorizo into small dice. Add crumbled goat cheese, thyme, olive oil, salt and pepper and mix very lightly just to combine - do not make a paste!
2. Remove piquillos from liquid reserving liquid. Stuff peppers with approximately 1 tablespoon of chorizo mixture - do not fill each pepper completely.
3. Place stuffed peppers on foil lined sheet pan and pour pepper liquid over them. Refrigerate up to two hours if not ready to heat.
4. Preheat oven to 350u0b0F. Bake peppers until heated through - 10 minutes if just stuffed or 15 minutes if they were refrigerated. Allow to cool at least 5 minutes or bring to room temperature before serving.

goat cheese, thyme, extravirgin olive oil, kosher salt, pepper, peppers, chevre, spanish chorizo, piquillo peppers, goat cheese

Taken from www.yummly.com/recipe/Piquillo-Peppers-With-Chorizo-and-Goat-Cheese-1666815 (may not work)