These stuffed peppers make an enticing appetizer or side dish, or they can be served as part of a light meal along with a variety of other small, flavorful dishes.
| Ingredients | |
| 1 jar Piquillo peppers (about 8-10 whole peppers) | |
| 1/2 cup goat cheese, room temperature | |
| 1 clove garlic, crushed and finely chopped | |
| 1 tablespoon extra-virgin olive oil | |
| Salt and pepper, to taste | |
| Directions | |
| 1. Preheat the oven to 400 degrees F, or set the broiler on its highest setting. Make sure the rack is positioned at least 4 inches beneath heat source. | |
| 2. Remove Piquillo peppers from jar and blot them with a paper towel to remove excess moisture. Set aside. | |
| 3. Combine remaining ingredients. With a small spoon or your fingers, fill the cavities of peppers with goat-cheese mixture. It’s okay if they’re a little oozy on top, but be careful not to perforate the sides of the pepper. | |
| 4. Place stuffed peppers on a well-oiled baking sheet and bake or broil until brown and bubbly, 3-7 minutes. Remove from sheet and serve immediately, sprinkled with chopped fresh tarragon, marjoram or parsley. | |
