GOAT CHEESE-STUFFED PIQUILLO PEPPERS
Steps:
- Place the almonds in a small skillet over medium heat and cook, tossing, until golden brown and toasted, about 3 minutes. Transfer to a bowl and let cool.
- If necessary, trim the open end of each pepper so that it measures 1 1/2- to 2-inches long. Stir the chives, mint and parsley together in a small bowl.
- Place the goat cheese in a large bowl and beat with an electric mixer on medium-high speed until creamy. Add the olive oil and beat until incorporated. Add all but 1 tablespoon of the herbs and beat to combine. Season the cheese mixture with salt and pepper.
- Spoon the cheese mixture into a resealable plastic bag, snip off the tip of one corner and pipe the cheese into each pepper until about three-quarters full. Arrange the peppers on a platter and drizzle with more olive oil and some sherry vinegar. Sprinkle the peppers with the remaining herbs and the toasted almonds before serving.
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Adnan Ovi
[email protected]I will definitely be making these again.
Jimmy Bakboord
[email protected]These peppers were delicious! The goat cheese filling was creamy and flavorful.
Sumon Sazzad
[email protected]I made these peppers for a potluck and they were a huge success!
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[email protected]These peppers were easy to make and so delicious!
Nano Nano
[email protected]I followed the recipe exactly and the peppers turned out great! They were a little spicy, but that's exactly how I like them.
Doli Seher
[email protected]These peppers were delicious! The goat cheese filling was creamy and flavorful, and the peppers were roasted to perfection. I will definitely be making these again.
kevin walter
[email protected]I made these peppers for a potluck and they were a huge success! Everyone loved them. I will definitely be making them again.
Noyun Khan
[email protected]These peppers were easy to make and so delicious! I used a jar of roasted peppers from the store, and they worked perfectly. The goat cheese filling was creamy and flavorful, and the peppers were perfectly roasted.
Sajina Gurung
[email protected]I'm not a big fan of goat cheese, but I decided to try this recipe anyway. I'm so glad I did! The goat cheese was not overpowering at all, and it paired perfectly with the roasted peppers. I will definitely be making these again.
Kabirkabir Khan
[email protected]I followed the recipe exactly and the peppers turned out great! They were a little spicy, but that's exactly how I like them. I served them with a side of grilled vegetables and it was a delicious meal.
Muhammad Manik
[email protected]These piquillo peppers were a hit at my dinner party! The goat cheese filling was creamy and flavorful, and the peppers were roasted to perfection. I will definitely be making these again.