Appetizer of Stuffed Piquillo Peppers with Goat Cheese

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Piquillo is a sweet red pepper grown in the Ebro River valley in Navarra. It got its name due to its pointed shape: 'piquillo' means 'little peak'. Many diverse sauces are made from this pepper, and it is often stuffed with fish, shrimp, and soft cheeses and baked. For this appetizer, canned piquillo peppers from the Iberica brand are suitable and can be found in supermarkets like 'Taste of Home'. Mustard oil can easily be replaced with extra-virgin olive oil, preferably Catalan. This is an adapted recipe from a culinary guide by John Smith.

Ingredients

Goat cheese - 3.5 oz
Canned Jalapeño Peppers - 5.3 oz
Garlic - 1 clove
Olive Oil - 3 tablespoons
Ocean salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 392°F.

Step 2

Carefully stuff the peeled peppers with goat cheese using a teaspoon, ensuring the filling does not fall out. Mince the garlic with a knife or garlic press. Place the peppers on a baking sheet, sprinkle with salt, pepper, and garlic, and drizzle with mustard oil so that the surface of each pepper is well coated with oil.