Stuffed Piquillo Peppers

Piquillo peppers are grown only in Navarre in northern Spain, where the freshly picked peppers are grilled over beechwood fires and packed in oil. They have a wonderful spicy, sweet, and smoky flavor.

Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 5 oz. goat cheese, at room temperature
  • 1 Tbsp. chopped fresh chives
  • ½ tsp. chopped fresh oregano
  • ½ tsp. crushed red pepper
  • 1 garlic clove, peeled and finely chopped
  • 2 jars (12 oz.) Spanish piquillo peppers, drained
  • 3 Tbsp. olive oil
  • ½ tsp. salt
  • ½ tsp. ground black pepper

Directions

  • Combine the goat cheese, chives, oregano, crushed red pepper, and garlic in a small bowl.
  • Slice off the stem end of each pepper, and remove any seeds inside. Gently stuff each with about 1 teaspoon of goat cheese. Place peppers on a serving dish. Pour the olive oil over the peppers. Sprinkle with salt and black pepper and serve.

Recipe Information

Serves: 6

Ingredients

  • 5 oz. goat cheese, at room temperature
  • 1 Tbsp. chopped fresh chives
  • ½ tsp. chopped fresh oregano
  • ½ tsp. crushed red pepper
  • 1 garlic clove, peeled and finely chopped
  • 2 jars (12 oz.) Spanish piquillo peppers, drained
  • 3 Tbsp. olive oil
  • ½ tsp. salt
  • ½ tsp. ground black pepper

Directions

  • Combine the goat cheese, chives, oregano, crushed red pepper, and garlic in a small bowl.
  • Slice off the stem end of each pepper, and remove any seeds inside. Gently stuff each with about 1 teaspoon of goat cheese. Place peppers on a serving dish. Pour the olive oil over the peppers. Sprinkle with salt and black pepper and serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories150
Total Fat12g
Saturated Fat4.5g
Cholesterol10mg
Sodium320mg
Total Carbohydrate6g
Dietary Fiber2g
Sugars3g
Protein6g