Piquillo Peppers Stuffed with Goat Cheese

Ingredients for Piquillo Peppers Stuffed with Goat Cheese

• 2 tablespoons finely diced shallots

• 1 spring onion (white part only), thinly sliced

• 1 1/2 teaspoons aged Spanish sherry vinegar

• 1 can (400g

• 16 peppers) piquillo peppers, drained

• 90g lowfat soft goat cheese

• Olive oil cooking spray

• 1 teaspoon chopped fresh parsley

• 1/2 teaspoons chopped fresh thyme

Whisk shallots, spring onion 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.