Ingredients

  • 2 tablespoons finely diced shallots
  • 1 scallion (white part only), thinly sliced
  • 1 1/2 teaspoons aged Spanish sherry vinegar
  • 1 can (13.75 ounces; 16 peppers) piquillo peppers, drained
  • 3 ounces lowfat soft goat cheese
  • Olive oil cooking spray
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon chopped fresh thyme

Preparation

Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.

Source & Image:  epicurious.com

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