Herbed Goat Cheese Stuffed Piquillo Peppers

For the filling:
16 oz fresh goat cheese, room temperature
3 Tbsp heavy whipping cream
3 Tbsp fresh parsley, chopped
1 Tbsp fresh mint, chopped
½ tsp fresh garlic, minced
1 Tbsp extra virgin olive oil

For the peppers:
14 oz can roasted piquillo peppers (about 16 peppers)
3 slices prosciutto (or other cured pork) cut into ½ inch thick strips
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar or sugar free balsamic glaze (optional)

Combine the goat cheese, heavy whipping cream, parsley, mint, garlic, and 1 Tbsp olive oil in a medium bowl.
Mix well until smooth and creamy.
Spoon the cheese mixture into a 1 quart freezer bag and press all of the air out. Cut the tip off of one of the bottom corners to make a hole approximately ¾ of an inch in diameter.
Drain the peppers and remove any stray seeds.
One by one, open each pepper and squeeze approximately 2 Tbsp filling into it.
Place the filled peppers on a plate or platter.
Wrap one strip of prosciutto around each pepper.
Drizzle the finished peppers with olive oil and balsamic vinegar or glaze if using.
Sprinkle with additional fresh chopped parsley if desired.
Serve chilled or at room temperature.

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