1 12oz jar grilled piquillo peppers
3 oz goat cheese
3 oz Manchego cheese, finely grated
2 T of The Olive Bin's Basil Olive Oil
1 T chopped basil
1/2 tsp red pepper flakes
1/2 C of The Olive Bin's Traditional 18-Year Dark Balsamic Vinegar
Stuffed Piquillo Peppers
Ingredients
Directions
- Put balsamic vinegar in a small sauce pan. Bring to a boil and allow to boil for 3 minutes. Remove from heat and allow to cool fully. Keep in a bowl with a lid or a squirt bottle.
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Drain peppers.
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In a bowl, mix the 2 cheeses, Basil Oil, basil, and red pepper flakes until smooth.
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Open a pepper and stuff with the cheese mixture-about a heaping tablespoon per pepper. Don’t overstuff, the peppers should not be bulging. Place on a baking sheet with sides.
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Bake for 10 minutes @ 350 degrees or until cheese is melted and peppers are hot.
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Serve hot with a drizzle of the Balsamic Reduction. Enjoy!
