Name: Stuffed Piquillo Peppers
Prep time: 30 min
Total time: 30 min
Ingredients: 8 oz spicy ground Italian sausage or ground chorizo; 1 12 oz jar piquillo peppers (~12 peppers) drained; 1 cup 8 oz goat cheese, room temperature; ½ cup 4 oz packed finely grated Manchego cheese; 2 TBS finely chopped fresh chives; 2 TBS honey; 2 tsp lemon zest; 2 TBS lemon juice; ½ tsp sweet Spanish paprika; salt and white pepper; Herb vinaigrette dressing; Marcona almonds (for garnish)

Stuffed Piquillo Peppers

Colorful, flavorful, Spanish appetizer for a party

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Prep Time 30

Total Time 30

Course Appetizer

Cuisine Spanish

Servings 4

Ingredients

8 oz spicy ground Italian sausage or ground chorizo
1 12 oz jar piquillo peppers (~12 peppers) drained
1 cup 8 oz goat cheese, room temperature
½ cup 4 oz packed finely grated Manchego cheese
2 TBS finely chopped fresh chives
2 TBS honey
2 tsp lemon zest
2 TBS lemon juice
½ tsp sweet Spanish paprika
salt and white pepper
Herb vinaigrette dressing
Marcona almonds for garnish

Instructions

Cook sausage/chorizo in skillet until done and browned. Set aside to cool.
Pat the piquillo peppers with a paper towel and trim the tops.
In a medium bowl, combine the goat cheese, Manchego, chives, honey, lemon zest and juice, paprika, and ½ tsp each salt and white pepper. Add sausage/chorizo when cooled. Mix together until well combined.
Put the mixture in a Ziploc bag with a corner snipped off, and pipe it into the peppers Refrigerate for ~20 mins.
Spread some vinaigrette over a serving plate and arrange the stuffed peppers on top. Drizzle more vinaigrette on top and garnish with almonds.