Stuffed Poquillo Peppers

Name: Stuffed Poquillo Peppers
Ingredients: 6 ounces goat cheese, room temperature; 4 scallions, thinly sliced; 1/2 cup coarsely chopped fresh mint; 1/8 teaspoon red-pepper flakes, plus more for garnish; 1 jar (7 ounces) piquillo peppers (about 15 peppers), drained, liquid reserved; 2 lemons; Spring onions, for garnish (optional)

7 ingredients

2 steps

Ingredients

6 ounces goat cheese, room temperature
4 scallions, thinly sliced
1/2 cup coarsely chopped fresh mint
1/8 teaspoon red-pepper flakes, plus more for garnish
1 jar (7 ounces) piquillo peppers (about 15 peppers), drained, liquid reserved
2 lemons
Spring onions, for garnish (optional)

Directions

1

Place goat cheese, scallions, mint, red-pepper flakes, and reserved piquillo liquid in a bowl. Zest and then juice lemons into the bowl, straining seeds. Mix until well combined.
2

Using a small spoon, fill each pepper with about 2 tablespoons of the goat cheese mixture. Alternatively, pipe the mixture into the peppers. Place on a serving plate, and sprinkle with red-pepper flakes; garnish with spring onions if desired. Serve immediately, or cover and refrigerate until ready to serve, about 1 hour.