• 1 jar of pickled piquillo peppers
• 1 log of goat cheese
• 2 tablespoons olive oil
• 2 teaspoons chopped fresh rosemary
• Fresh cracked black pepper to taste
• Sea salt to taste

Find a small ceramic stoneware or cast iron pan that can snuggle fit your stuffed peppers. 

Using the tip of a spoon scoop out a marble size amount of goat cheese and stuff each piquillo pepper and place in pan. Stuff peppers until the pan is snug full.

Drizzle two tablespoons olive oil over stuffed peppers.

Sprinkle on top the rosemary and desired amount of fresh ground pepper and sea salt.

Set on a preheated grill at 400 degrees F for about 10 minutes or until cheese is bubbly.

Serve as a condiment like on top of our Grilled Portabella Burgers or top of slices of crusty baguette. These peppers taste great with a glass of a hearty red Spanish wine.