Piquillo Peppers Stuffed with Goat Cheese and Lemon Thyme
This easy recipe for piquillo peppers stuffed with goat cheese and lemon thyme is a perfect appetizer for any gathering. Sweet, smoky peppers meet rich, creamy goat cheese with a touch of fresh herbs, creating a flavor-packed bite that’s sure to impress.
Ingredients
- 1 14-ounce can whole roasted piquillo peppers (about 20 peppers)
- 4 ounces goat cheese softened
- 2 tablespoons extra virgin olive oil divided
- 4 sprigs fresh lemon thyme leaves only
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon kosher salt
- ½ teaspoon coarse pink Himalayan salt
Instructions
Preparation:
- Preheat the oven to 375°F (190°C).
- Drain the canned piquillo peppers and pat them dry with a paper towel to remove excess moisture.
Stuffing:
- In a mixing bowl, combine the softened goat cheese, 1 tablespoon olive oil, black pepper, and kosher salt.
- Mix well until smooth and creamy.
Assembling:
- Gently open each piquillo pepper and stuff it with about 1 teaspoon of the goat cheese mixture.
- Place the stuffed peppers in a lightly greased baking dish. Avoid overcrowding.
- Drizzle the remaining tablespoon of olive oil over the peppers.
Cooking:
- Bake in the preheated oven for 12–15 minutes or until the goat cheese is warmed and slightly softened but not runny.
- 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.
Notes
- You can prepare the stuffed peppers ahead of time and bake them just before serving.
- Substitute lemon thyme with regular thyme or parsley if preferred.
- Pair with a crisp Spanish white wine like Albariño for a perfect flavor balance.