Stuffed Peppers with Goat Cheese and Almonds

Author: Liz Bokisch

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Serves: 4-6

Piquillo peppers are my favorite! They are the perfect size for stuffing with all good things. This recipe is a chilled piquillo stuffed with herbed goat cheese that can be used as an appetizer on served on a bed of baby greens for a delicious salad.

Ingredients

1 package Herbed goat cheese
1 jar Piquillo peppers
1 handful mixed herbs like parsley, chives and thyme
1 handful toasted slivered almonds
salt and pepper

Instructions

Drain and pat dry the piquillo peppers.
Mix the goat cheese with the fresh herbs.
Stuff the piquillo peppers with the goat cheese.
Top the opening with the toasted almonds.
Drizzle with olive oil.
Serve on a white platter with fresh herbs for garnish or on a bed of baby greens.

Notes

Instead of serving this chilled, try baking it to have more melted goodness on a bed of pasta or to accompany a roasted chicken.

This is all you need! I always keep a jar of these piquillo peppers on hand. They are also delicious to add to pastas, soups or just on their on as a side with grilled lamb.