Piquillo Peppers With Chorizo and Goat Cheese

Photo: Foodsage

Ingredients

3 ounces Spanish dry-cured chorizo

3 ounces goat cheese

1 teaspoon fresh thyme leaves

2 teaspoons extra virgin olive oil

1/8 teaspoon kosher salt

1/4 teaspoon pepper

8 roasted, jarred piquillo peppers

Preparation

Cut 1/8" thick slices of chorizo into small dice. Add crumbled goat cheese, thyme, olive oil, salt and pepper and mix very lightly just to combine - do not make a paste!

Remove piquillos from liquid reserving liquid. Stuff peppers with approximately 1 tablespoon of chorizo mixture - do not fill each pepper completely.

Place stuffed peppers on foil lined sheet pan and pour pepper liquid over them. Refrigerate up to two hours if not ready to heat.

Preheat oven to 350°F. Bake peppers until heated through - 10 minutes if just stuffed or 15 minutes if they were refrigerated. Allow to cool at least 5 minutes or bring to room temperature before serving.