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.
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- 8 whole piquillo peppers or 4 roasted red bell peppers
- 8 ounces (225g) goat cheese softened to 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.
