Goat Cheese Stuffed Piquillo Peppers
Goat Cheese Stuffed Piquillo Peppers are the perfect tapas! Mild piquillo peppers are stuffed with a goat cheese and manchego filling and paired with a Spanish red wine.
Servings: 12 "toasts"
Calories: 165kcal
Ingredients
- 1 loaf ciabatta cut into 3/4 - 1 inch slices
- 1 (10 oz) jar piquillo peppers drained
Filling
- ½ cup manchego shredded
- 1 (8 oz) log log goat cheese softened to room temperature
- ½ teaspoon smoked paprika
- ¼ - ½ teaspoon dried thyme
- ¼ teaspoon salt
Instructions
- Preheat oven to 375 degrees F.
- In a small bowl, mix together shredded manchego, goat cheese, smoked paprika, thyme, and salt. Taste and adjust seasonings as necessary.
- Use one hand to open up the piquillo and use a butter knife to stuff the filling into each pepper.
- Place on an un-greased, rimmed baking sheet.
- On the same baking sheet, or another if you don't have room, place the sliced ciabatta. Drizzle the ciabatta with a touch of olive oil.
- Bake for 10 minutes, or until the toast is toasty and the pepper filling is hot. Remove from oven, place 1 pepper onto 1 piece of toast and serve immediately!
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Notes
Filling can be made in advance, but I’d allow it to come back to room temperature for easy filling!
Nutrition
Serving: 1"toast" | Calories: 165kcal | Carbohydrates: 19g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 395mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 14.2mg | Calcium: 78mg | Iron: 0.9mg
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