Stuffed Piquillo Peppers

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Adapted from Made in Spain by Jose Andres

  • One jar of piquillo peppers (8 – 10 peppers), drained and all seeds removed
  • 4 oz Manchego or other mild Spanish cheese
  • 4 Tb extra virgin olive oil (plus oil for cooking)
  • 1 scallion, thinly sliced
  • 1 Tb finely minced shallot
  • 1 Tb sherry vinegar
  • Kosher salt and freshly ground black pepper
  • Thyme leaves

Cut cheese into 2-inch sticks and place one piece inside each pepper.  Combine the oil, scallion, shallot, vinegar, salt, and pepper and set aside.  Heat some oil in a medium skillet over medium heat.  Cook the peppers on each side until cheese begins to melt – 30 or 60 seconds total.  Transfer peppers to a plate, drizzle with the shallot vinaigrette, and garnish with the thyme leaves.

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