Simpler and somewhat less traditional than the Veal-Stuffed Piquillo Peppers on, this version filled with goat cheese still makes a spectacular tapa. Basil oil adds a colorful, aromatic counterpoint, but can be omitted if you’re in a hurry.
- Yield: 8 Servings As a Tapa
- 9 ounces herbed goat cheese, at room temperature
- 16 whole piquillo peppers (from a can or jar), and 2 piquillo peppers finely chopped
- 2 tablespoons of the liquid in which the piquillo peppers are packed
- 0.33 cup fragrant extra-virgin olive oil
- 4 large garlic cloves, thinly sliced
- Fresh Basil Oil , for drizzling
How to Make It
- Preheat the oven to 350°F.
- Place the goat cheese in a bowl, add the chopped piquillo peppers and their liquid, and mash them together. Stuff the whole piquillo peppers three-quarters full with the cheese mixture.
- Place the olive oil and garlic in a large ovenproof skillet that can accommodate all the stuffed peppers in one layer and heat over medium-low heat until the garlic is very fragrant but not browned, 1 to 2 minutes. Add the stuffed peppers and cook for 1 minute on each side.
- Transfer the skillet to the oven and bake until the peppers are hot and the cheese is very soft, about 15 minutes. (If the cheese oozes out, just push it back into the peppers with the back of a spoon.) Let the peppers cool to warm.
- To serve, using a spatula, transfer the stuffed peppers to a large white serving platter and drizzle the garlic oil from the skillet over them. If desired, decoratively drizzle the basil oil on top and serve.