Goat Cheese Stuffed Piquillo Peppers
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I first had Goat Cheese Stuffed Piquillo Peppers when I was in college in Seville, Spain. It really opened up my palate after growing up in a “meat and potatoes” Italian Irish-Catholic family in Buffalo, New York.
The Spanish often stuff piquillo peppers with manchego cheese and add a little bit of pata negra or jamón ibérico, which is like prosciutto but darker and a little saltier. I like goat cheese, so decided to stuff the peppers with it and then wondered what else I might add. The recipe evolved from there as I added chives and prosciutto.
Preparing the Piquillo Peppers
Piquillo peppers are a mild pepper with a little tang. They’re similar to an American red pepper and are processed like a roasted red pepper. You’ll find them in stores in either jars or cans.
Before you start, it’s important to drain the peppers and let them dry on paper towels. Also, before you start to stuff them look to make sure all the seeds of are removed.
Make the Cheese Filling
Just five ingredients make up the cheese stuffing and the flavor they provide is amazing.
After breaking apart some room-temperature goat cheese, add fresh chives and parsley. Chop the herbs up with Cutco’s 7-5/8″ Petite Chef knife before adding them in.
After that, it’s just a matter of mixing in some salt and pepper and then a little heavy cream to get a soft, smooth texture. Add the cream just a few drops at a time until you get that consistency.
Putting Them Together
Now that the cheese mixture is ready, stuff each pepper by gently opening each one and stuffing them with the goat cheese mixture.
Use a Trimmer to slice some prosciutto lengthwise into three or four strips, about a quarter-inch wide.
Wrap the strips around the middle of each pepper, like a belt.
The belted peppers make for a great presentation and they have layers of flavor. With each bite you get the saltiness of the prosciutto, the tanginess of the pepper and the earthy taste of the goat cheese mixture.
Serving the Stuffed Peppers
I like to serve these Goat Cheese Stuffed Piquillo Peppers at room temperature. In fact, I like to take them to picnics because, as they sit, the goat cheese warms a bit enhancing its creaminess and flavor.
This is such an easy appetizer that can be made in just a few minutes. They have great flavor and are pretty on a platter, you just can’t go wrong with that.
Ingredients
- 12-16 pimientos del piquillo (canned or jarred)
- 8 ounces goat cheese, room temperature
- 4-5 chives, chopped
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, finely chopped
- 1-2 tablespoons heavy cream
- 4-5 slices prosciutto
- Olive oil, for drizzling
- Balsamic vinegar, optional
Directions
- Drain the peppers and allow them to dry on paper towels. Remove any excessive seeds.
- In a mixing bowl, break up the goat cheese and stir until smooth. Add the fresh herbs and season with salt and pepper to taste. If mixture is lumpy, add cream a few drops at a time until desired consistency. You are looking for a soft and smooth texture.
- Stuff the peppers by gently opening each pepper and stuffing them with the goat cheese mixture. You can use a small spoon or your fingers to gently fill each pepper.
- Slice the prosciutto lengthwise, cutting each slice into 3 or 4 slices about ¼-inch wide. Wrap the prosciutto around the middle of each pepper.
- Serve at room temperature or place in fridge until ready to serve. You can drizzle olive oil around the outside of the plate along with a few drops of balsamic vinegar, if desired.
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