Piquillo Peppers With Chorizo and Goat Cheese
By: Foodsage
Published: Sunday, June 20, 2010 - 9:24pm

Ingredients




3 ounces Spanish dry-cured chorizo
3 ounces goat cheese
1 teaspoon fresh thyme leaves
2 teaspoons extra virgin olive oil
1/8 teaspoon kosher salt
1/4 teaspoon pepper
8 roasted, jarred piquillo peppers

Preparation

1 Cut 1/8" thick slices of chorizo into small dice. Add crumbled goat cheese, thyme, olive oil, salt and pepper and mix very lightly just to combine - do not make a paste! 2 Remove piquillos from liquid reserving liquid. Stuff peppers with approximately 1 tablespoon of chorizo mixture - do not fill each pepper completely. 3 Place stuffed peppers on foil lined sheet pan and pour pepper liquid over them. Refrigerate up to two hours if not ready to heat. 4 Preheat oven to 350°F. Bake peppers until heated through - 10 minutes if just stuffed or 15 minutes if they were refrigerated. Allow to cool at least 5 minutes or bring to room temperature before serving.

About


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.