Stuffed Piquillo Peppers with Goat Cheese

mla103324_0608_piquello_lSweeter and smokier than regular roasted red bell peppers, piquillos form an ideal shell for tangy, creamy goat cheese speckled with scallions and mint.
 

Ingredients

  • 16 ounces goat cheese, room temperature
  • 4 scallions, thinly sliced
  • 1/2 cup coarsely chopped fresh mint
  • 1/8 teaspoon red-pepper flakes, plus more for garnish
  • 1 jar (7 ounces) piquillo peppers (about 15 peppers), drained, liquid reserved
  • 2 lemons
  • Spring onions, for garnish (optional)

Directions

  1. Place goat cheese, scallions, mint, red-pepper flakes, and reserved piquillo liquid in a bowl. Zest and then juice lemons into the bowl, straining seeds. Mix until well combined.
  2. Using a small spoon, fill each pepper with about 2 tablespoons of the goat cheese mixture. Alternatively, pipe the mixture into the peppers. Place on a serving plate, and sprinkle with red-pepper flakes; garnish with spring onions if desired. Serve immediately, or cover and refrigerate until ready to serve, about 1 hour.

Cook’s Note

Piquillos are small, sweet fire-roasted red peppers that are packaged only in Spain. Jars of piquillos are available online and at specialty-food stores.

www.marthastewart.com

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