Sounds delish. I'm surprised that you didn't roast them though -- when I've had stuffed peppers at tapas places it seems like they're usually roasted and de-skinned. Maybe I'm not thinking of piquillos?
August 21, 2007 11:56 AM
Those look beautiful just as they are! I would think they would be a lot more difficult to stuff if they were pre-roasted, no?
Meg in Paris |
August 21, 2007 1:31 PM
Hey Paul - The piquillos we had at Jaleo were roasted and stuffed. Honestly though, I started to roast the peppers and then decided it was too much of a pain in the butt.
The happy accident is that with the skins still on, you can pick them up without getting your fingers all slimy.
August 21, 2007 1:57 PM
Oh, I can't wait to try these! I'm always looking for good finger foods to have with wine. It's not that I don't like stuffed mushrooms and bruschetta, but variety is great.
August 23, 2007 5:27 AM
Just happened to have the 3 ingredients needed for this recipe waiting to be used in my refrigerator. Came across this recipe by typing pepper, goat cheese appetizer. Wow!! These are fabulous! It is the first time I have eaten goat cheese and am sure it will not be the last. The filling would be delicious as a filler for raviolis also. Thanks for the wonderful recipe.
November 6, 2012 3:47 PM
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