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Spanish Stuffed Piquillo Peppers with Goat Cheese and Honey

This sweet and savory dish is an excellent addition to a selection of tapas. Add it to a Spanish-inspired meal, or simply enjoy it as a first course or light snack.
Print Recipe
Ready In 30 minutes
Meal Type Appetizer, Side Dish, Snack
Good For Anytime
Servings 4

Ingredients
  

  • 4 roasted red bell peppers or               8 piquillo peppers*
  • 8 ounces (225g) goat cheese, softened at room temperature
  • 3 tablespoons olive oil, divided, plus more for the baking dish
  • ¼ teaspoon kosher salt
  • 2 tablespoons honey
  • 1 teaspoon high-quality aged sherry vinegar (such as Arvum)

Step by Step Instructions
 

Step 1

  • Preheat oven to 350ºF (180ºC).

Step 2

  • In a small bowl, add the goat cheese, 1 tablespoon olive oil, 1 tablespoon honey, and kosher salt, and stir to combine.

Step 3

  • Drizzle a bit of olive oil in the bottom of a medium, heavy baking dish. Stuff each pepper with the goat cheese mixture, and transfer to the baking dish. Drizzle with 1 tablespoon olive oil.

Step 4

  • Bake for 7-10 minutes. Do not overbake (the goat cheese can become oily and grainy). The peppers should be warm throughout.

Step 5

  • Drizzle with sherry vinegar, and remaining honey and olive oil. Serve immediately.