Piquillo Peppers With Chorizo and Goat Cheese
Inspired by a Food Porn Daily Photo; http://foodporndaily.com/pictures/chorizo-chevre-and-herb-stuffed-piquillo-peppers/ This FoodPornDaily photo is the one shown at the right with this original recipe.
Total Steps
4
Ingredients
7
Tools Needed
6
Related Article
http://www.smellsgoodmommy.blogspot.comIngredients
- 3.0 ounce Spanish dry-cured chorizo
- 3.0 ounce goat cheese
- 1.0 teaspoon fresh thyme leaves
- 2.0 teaspoon extra virgin olive oil
- 0.125 teaspoon kosher salt
- 0.25 teaspoon pepper
- 8.0 pieces roasted, jarred piquillo peppers
Instructions
Step 1
Cut 1/8 inch thick slices of chorizo into small dice. Add crumbled goat cheese, fresh thyme leaves, extra virgin olive oil, kosher salt, and pepper. Mix very lightly just to combine; do not make a paste!
Step 2
Remove piquillo peppers from their liquid, reserving the liquid. Stuff peppers with approximately 1 tablespoon of chorizo mixture; do not fill each pepper completely.
Step 3
Place stuffed peppers on a foil-lined sheet pan and pour the reserved pepper liquid over them. Refrigerate for up to two hours if not ready to heat immediately.
Step 4
Preheat oven to 350°F. Bake peppers until heated through; approximately 10 minutes if just stuffed, or 15 minutes if they were refrigerated. Allow to cool for at least 5 minutes, or bring to room temperature before serving.