Peachy the Magazine Holiday 2016 - Page 63

FOOD + ENTERTAINING PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE Serves 8 2 tablespoons finely diced shallots 1 scallion (white part only), thinly sliced 1½ teaspoons aged Spanish sherry vinegar 1 can (13.75 ounces; 16 peppers) piquillo peppers, drained 3 ounces low-fat soft goat cheese Olive oil cooking spray 1 teaspoon chopped fresh parsley ½ teaspoon 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. Recipe courtesy of José Andrés, Epicurious NOTE You can add capers or olives to change it up a little. HOLIDAY 2016 61