Piquillo peppers with chorizo and goat cheese


- 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


Step 1

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!

Step 2

Remove piquillos from liquid reserving liquid. Stuff peppers with approximately 1 tablespoon of chorizo mixture - do not fill each pepper completely.

Step 3

Place stuffed peppers on foil lined sheet pan and pour pepper liquid over them. Refrigerate up to two hours if not ready to heat.

Step 4

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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