Stuffed Piquillo Peppers

Stuffed Piquillo Peppers

10 oz. Soft Goat Cheese (or Toffuti Sour Cream if you need it to be dairy-free)

4 Tbsp. finely chopped fresh chives (plus 1 Tbsp more for garnish)

1 tsp Spirits & Spice Garlic & Butter EVOO Salt

1 tsp. Spirits & Spice Garlic Pepper

1 jar (12oz) of roasted piquillo peppers

1 Tbsp. Spirits & Spice Chive Extra Virgin Olive Oil

1 Tbsp. Spirits & Spice Aceto Balsamico Vintage


In a small bowl, combine the goat cheese (Tofutti Sour Cream) and the chives, salt and Garlic Pepper.  Set aside.  Cut the stems off the peppers and then remove the seeds and ribs from the inside of each of the peppers without tearing the skins.  Using a small spoon, fill each pepper with about 1 Tbsp. of the cheese mixture.  Place the filled peppers on a platter.  Brush the peppers with the Chive EVOO and drizzle the balsamic over the peppers and use the remaining chopped chives to garnish.

 From the kitchen of Kim Weiss, owner of Spirits & Spice

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