Tuesday, April 20, 2010

Recipe Of The Day: Stuffed Piquillo Peppers w/ Goat & Manchego Cheese

Here is a quick and healthy recipe that will serve as the perfect side for any protein dish or as an entree itself. I prefer to grill up some chicken thighs drizzle them with hot sauce and eat them with these great peppers. They also hold up well overnight and can be reheated the next day as an at work treat to help cut out the horrible messes we always find ourselves eating during crunchtime, I mean lunchtime.

Piquillo Peppers Stuffed w/ Goat & Manchego Cheese
2 TBS shallots (small dice)
1 scallion (white part only, small dice)
1 ½ tsp aged Spanish sherry vinegar
1 can (13.75 ounces or 16 peppers) piquillo peppers (drained)
1.5 oz lowfat soft goat cheese
1.5 oz Manchego cheese
Olive oil cooking spray
1 tsp chopped fresh parsley
½ tsp chopped fresh thyme

Whisk shallots, scallion 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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