Piquillo peppers with chorizo and goat cheese

4 servings
10 min
15 min
Very Easy


Number of serving: 4
3 oz Spanish dry-cured chorizo

3 oz goat cheese

1 tsp fresh thyme leaves

2 tsp extra virgin olive oil

1/8 tsp kosher salt

1/4 tsp pepper

8 roasted, jarred piquillo peppers


  • Cut 1/8" thick slices of chorizo into small dice. Add crumbled goat cheese, thyme, olive oil, salt and pepper and mix very lightly just to combine - do not make a paste!
  • Remove piquillos from liquid reserving liquid. Stuff peppers with approximately 1 tablespoon of chorizo mixture - do not fill each pepper completely.
  • Place stuffed peppers on foil lined sheet pan and pour pepper liquid over them. Refrigerate up to two hours if not ready to heat.
  • Preheat oven to 350°F. Bake peppers until heated through - 10 minutes if just stuffed or 15 minutes if they were refrigerated. Allow to cool at least 5 minutes or bring to room temperature before serving.


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