Chipotle Goat Cheese Stuffed Piquillo Peppers
- 10 oz
Goat cheese softened
- 4 oz
- 1 tbsp
Ken's Basil Pesto Aioli
- 1 each
Garlic colve pressed
- 1 tsp
Thyme leaves chopped
- 2 each
Scallions chopped, white part only
- 10 oz
Jar Baby Piquillo peppers drain, pat dry
Extra virgin olive oil Spanish (optional)
- 2 oz
- 1. In a mixing bowl, blend the first 6 ingredients together and place in piping bag or Ziploc bag and snip corner. Pipe mixture into peppers, distributing mixture equally among all 10-12 peppers.
- 2. Place on lined sheet pan and place in hot, 350F oven for 5 minutes or until cheese is melted and hot at 150F.
- 3. Remove to warm serving plate and serve with giadiniera mix and homemade parmesan crusted lavash crackers.