Stuffed Piquillo Peppers with Goat Cheese

by Curtis Stone 8:01 AM, December 18, 2017

Aired December 19, 2017

Serves 12 servings

5 ounces goat cheese
1/2 cup heavy cream
12 small peppers piquillo peppers, drained
3 tablespoons chopped pitted green olives
3 tablespoons chopped shallot
3 tablespoons Sherry vinegar
3 tablespoons extra virgin olive oil
1 1/2 tablespoons chopped parsley
1 teaspoon grated orange peel
2 cups frisée lettuce leaves


Using electric mixer, beat goat cheese and cream until fluffy. Season to taste with salt and black pepper. Transfer to a piping bag fitted with a plain tip. Pipe into peppers.

In medium bowl, mix olives, shallots, vinegar, olive oil, parsley and orange peel. Season to taste with salt.

Arrange frisée and peppers on 12 cocktail plates. Drizzle vinaigrette over and serve.

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