Name: Goat Cheese–Stuffed Piquillo Peppers (Pimientos de Piquillo Rellenos de Queso de Cabra)
Yield: Serves 6 to 8 as a tapa
Cuisine: Spanish
Ingredients: 14 to 16 whole piquillo peppers (from a can or jar), and 2 piquillo peppers finely chopped; 1 to 2 tablespoons of the liquid in which the piquillo peppers are packed; ⅓ cup fragrant extra-virgin olive oil; 4 large garlic cloves, thinly sliced; Fresh Basil Oil, for drizzling; 8 to 9 ounces herbed goat cheese, at room temperature

Preparation info

Serves
6 to 8
as a tapa

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Simpler and somewhat less traditional than the Veal-Stuffed Piquillo Peppers, this version filled with goat cheese still makes a spectacular tapa. Basil oil adds a colorful, aromatic counterpoint, but can be omitted if you’re in a hurry.

Ingredients

8 to 9 ounces herbed goat cheese, at room temperature
14 to 16 whole piquillo peppers (from a can or jar), and 2 <

Europe
Spain
Starter
Mediterranean
Gluten-free

Method

Preheat the oven to 350°F.
Place the goat cheese in a bowl, add the chopped piquillo peppers and their liquid, and mash them together. Stuff the whole piquillo peppers three-quarters full with the cheese mixture.
Place the olive oil and garli

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