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Pimientos De Piquillo Rellenos De Queso De Cabra
Goat Cheese-Stuffed Piquillo Peppers
This easy Spanish recipe with goat cheese makes a spectacular tapa. Enjoy!
Ingredients:
8 oz goat cheese
14 whole piquillo peppers (from a can or jar) and 2 piquillo peppers finely chopped
2 tbsp of liquid from the piquillo peppers
1/3 cup extra-virign olive oil
4 large garlic cloves, thinly sliced
Preparation:
Preheat the oven to 350F. 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 garlic in a large oven-proof skillet and heat over medium-low heat until the garlic is very fragrant, but not browned, for 1 to 2 minutes. Add the stuffed peppers and cook for 1 minute on each side.
Transfer the skillet to the oven and bake until the peppers are hot and the cheese is very soft, for about 15 minutes. Let the peppers cool to warm.
To serve, using a spatula, transfer the stuffed peppers to a large serving platter and drizzle the garlic oil from the skillet over them.
Serves 6 to 8
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Posted by Antonio on April 17th, 2008 under Easy Spanish Recipes, Spanish Tapa Recipes, Tapas5 Responses to “Pimientos De Piquillo Rellenos De Queso De Cabra”
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June 16th, 2008 at 2:29 pm
Those look really tasty – nice for a summer BBQ!
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June 17th, 2008 at 7:00 pm
I LOVE goat cheese and think these look fabulous. What a clever idea.
August 23rd, 2008 at 6:58 am
Looks delicious. Will make these tonight for some friends.
September 1st, 2008 at 12:46 pm
Have to admit, I’m usually a meat-lover only but these look real good. I’m off to the market to get me some peppers !
September 10th, 2008 at 1:17 am
Excelente plato recomendado 100%