The chargrilled, sweet and smokey flavor of Piquillo Peppers (or Pimientos del Piquillo in Spanish) is the perfect foil for the tangy taste of goat cheese and savoriness of garlic parsley oil. These tapas are easy to make and a definite crowd pleaser!
What are Piquillo Peppers?
Piquillo Peppers get their name from their beak-like appearance (piquillo is little beak in Spanish). They’re a popular ingredient in Spanish and Cuban cuisines, utilized by home cooks and Michelin star chefs alike. In their natural state, Piquillo Peppers are bitter so they are traditionally grilled or roasted to bring out their sweetness. Although they can be purchased fresh and roasted at home, they are more commonly sold already roasted in jars or tins. Piquillo Peppers not only taste amazing, but they’re very versatile, combining well with a variety of foods — especially goat cheese! Click on our blog post here to read more about what makes these peppers special and why we love them.
Recipe for Goat Cheese Stuffed Piquillo Peppers with Garlic Parsley Oil
1 jar (12 ounces) Spanish piquillo peppers, drained and at room temperature
1/2 cup good quality Spanish olive oil
3 medium garlic cloves, minced
Kosher salt to taste
1 tablespoon fresh parsley, finely chopped
10 ounces soft goat cheese at room temperature
2 tablespoons heavy whipping cream
Using your fingers, gently open each piquillo pepper, remove any seeds that may be inside and trim any uneven edges with a sharp knife or kitchen shears. Set them aside on a plate.
Meanwhile, in a small saucepan, heat the olive oil over medium to medium-high heat. Add the garlic and cook, stirring, until soft (about 1 minute). Immediately remove the pan from the heat and transfer the garlic oil to a small heat-resistant bowl. Set aside and allow to cool slightly. Once cooled, add salt to taste and stir in the parsley.
Preheat broiler to high.
In a small mixing bowl, place the goat cheese and cream and stir until smooth. Fill a piping bag fitted with a small tip with the goat cheese mixture until the cavity of each pepper is nearly full.*
Place the stuffed peppers in a baking dish and broil for about 3 to 4 minutes or until the cheese starts to melt. Transfer them to a serving dish and drizzle with the garlic parsley oil. Serve with crusty bread and the remaining garlic parsley oil.
* Instead of a piping bag fitted with a small tip, you can use a clear plastic sandwich bag and cut off one corner tip.
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