From https://www.theperfectpantry.com/2009/05/black-olives-recipe-goat-cheese-and-olive-stuffed-peppers.html. I made half a recipe. The leftover cheese makes a nice spread on other vegetables or crackers.
Ingredients
- 12-16 canned piquillo peppers or 36 peppadews (I bought peppadews from the Whole Foods olive bar)
- 1/3 cup pitted black olives, finely chopped
- 7-8 oz log of fresh soft goat cheese, softened*
- 1 garlic clove, minced
- 1 Tbsp capers, roughly chopped
- 1-2 Tbsp flat-leaf parsley leaves, roughly chopped
- Kosher salt and fresh black pepper, to taste
- 1 Tbs. olive oil
- Fresh parsley sprigs, to garnish
Directions
*Remove the cheese from the refrigerator and let soften at room temperature for 1-2 hours.
Halve the peppers lengthwise and blot the outside of the peppers with a paper towel to remove excess oil. Combine next seven ingredients. Mix well and adjust seasonings if necessary. Fill the peppers and refrigerate for 2 hours. Garnish with parsley sprigs, and serve.