FOOD + ENTERTAINING
PIQUILLO PEPPERS STUFFED
WITH GOAT CHEESE
Serves 8
2 tablespoons finely diced shallots
1 scallion (white part only),
thinly sliced
1½ teaspoons aged Spanish
sherry vinegar
1 can (13.75 ounces; 16 peppers)
piquillo peppers, drained
3 ounces low-fat soft goat cheese
Olive oil cooking spray
1 teaspoon chopped fresh parsley
½ teaspoon chopped fresh thyme
Whisk shallots, scallion and vinegar in
a bowl. Season with salt and pepper.
Slice open the top of each pepper to
create a pocket. Spoon cheese into peppers, dividing it equally among them.
Heat a large frying pan over medium
heat; coat with cooking spray. Cook
peppers, flipping once, until cheese
begins to melt, about 30 seconds each
side. Transfer to a platter. Sprinkle
with parsley and thyme. Drizzle dressing over peppers and serve.
Recipe courtesy of José Andrés, Epicurious
NOTE
You can add capers or olives to change
it up a little.
HOLIDAY 2016
61