Piquillo Peppers Stuffed with Goat Cheese make the perfect appetizer or small-plate tapas.  Serve these at a Spanish Paella party along with other tapas.  They are easy and fast to make. You only need 4 ingredients: Spanish piquillo peppers, goat cheese, olive oil and fresh thyme.

Ingredients

• 1 14 ounce can whole roasted piquillo peppers (approx 20 peppers)
• 4 oz. goat cheese room temperature
• 4 sprigs fresh lemon thyme
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fresh cracked black pepper
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon Himalayan Pink Salt coarse grind 

Preparation

1. Preheat oven to 350F.
2. In a small bowl, mix goat cheese, 1 tablespoon olive oil, black pepper, and Kosher salt until well combined.
3. Drizzle a small amount of olive oil in the bottom of a 9 x13 baking dish.
4. Stuff one teaspoon of the goat cheese mixture into the pocket of a pepper and place in the baking pan. Repeat until all peppers are stuffed. Drizzle with olive oil
5. Bake 10 minutes or until the goat cheese is hot but not runny.
6. Garnish with fresh thyme leaves and dusting of pink salt.
7. Serve warm or room temperature.

Cook’s Notes

Best served with baguette slices or Ines Rosales Olive Oil Tortas