Stuffed Piquillo Peppers

Spanish piquillo peppers are traditionally hand-picked, then roasted in wood-fired ovens, peeled and packed into jars or cans. The flavor of wood smoke enhances the distinctive, slight spiciness of these small, triangular, intensely red peppers. Often they’re stuffed with meat or seafood, but here the filling is herbed fresh goat cheese.

 

Stuffed Piquillo Peppers

 

10 oz. (315 g.) fresh goat cheese

3-4 Tbs. finely chopped fresh chives, plus more for garnish

3-4 Tbs. finely chopped fresh basil

Salt and freshly ground pepper

1 jar (12 oz./375 g.) roasted piquillo peppers (about 24 peppers)

1 Tbs. extra-virgin olive oil

 

For the vinaigrette:

1/3 cup (3 oz./80 ml.) extra-virgin olive oil

3 1/2 Tbs. balsamic vinegar

1 small shallot, minced

Salt and freshly ground pepper

 

Preheat the broiler.

 

To make the filling, in a small bowl, use a wooden spoon to mash the goat cheese together with the chives and basil. Season with salt and pepper.

 

Drain the peppers, but do not rinse them. With your fingers, gently open the stem end of each pepper. Remove any seeds and ribs you can from the insides without cutting or tearing the pepper walls.

 

With a small spoon or your fingers, carefully stuff about 1 tablespoon of the goat cheese mixture inside each pepper. The cheese mixture should fill the peppers but should not be bursting out.

 

Arrange the peppers in a single layer on a baking sheet. Brush them with the oil. Slip the pan under the broiler 4-6 inches (10-15 cm.) from the heat source and broil until the cheese is soft and bubbly, about 7 minutes. Let cool slightly.

 

To make the vinaigrette, in a small bowl, whisk together the oil, vinegar, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper.

 

Transfer the peppers to a serving dish. Drizzle liberally with the vinaigrette, sprinkle with chives, and serve. Serves 6-8.

 

Find more seasonal, vegetable-focused dishes in our new cookbook Vegetable of the Day, by Kate McMillan.