Piquillo peppers with chorizo and goat cheese

Ingredients

• 3 oz Spanish dry-cured chorizo
• 3 oz goat cheese
• 1 tsp fresh thyme leaves
• 2 tsp extra virgin olive oil
• 1/8 tsp kosher salt
• 1/4 tsp pepper
• 8 roasted, jarred piquillo peppers

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Preparation

• Cut 1/8" thick slices of chorizo into small dice. Add crumbled goat cheese, thyme, olive oil, salt and pepper and mix very lightly just to combine - do not make a paste!
• Remove piquillos from liquid reserving liquid. Stuff peppers with approximately 1 tablespoon of chorizo mixture - do not fill each pepper completely.
• Place stuffed peppers on foil lined sheet pan and pour pepper liquid over them. Refrigerate up to two hours if not ready to heat.
• Preheat oven to 350°F. Bake peppers until heated through - 10 minutes if just stuffed or 15 minutes if they were refrigerated. Allow to cool at least 5 minutes or bring to room temperature before serving.

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