Preparation:

1. Preheat the oven to 375°F (190°C).
2. Drain the canned piquillo peppers and pat them dry with a paper towel to remove excess moisture.

Stuffing:

1. In a mixing bowl, combine the softened goat cheese, 1 tablespoon olive oil, black pepper, and kosher salt.
2. Mix well until smooth and creamy.

Assembling:

1. Gently open each piquillo pepper and stuff it with about 1 teaspoon of the goat cheese mixture.
2. Place the stuffed peppers in a lightly greased baking dish. Avoid overcrowding.
3. Drizzle the remaining tablespoon of olive oil over the peppers.

Cooking:

1. Bake in the preheated oven for 12–15 minutes or until the goat cheese is warmed and slightly softened but not runny.
2. Remove from the oven and garnish with fresh lemon thyme leaves and a light sprinkle of pink Himalayan salt.

Serving:

• Serve warm or at room temperature with baguette slices or crispy crackers.