Peppers!

A tapa from spain:

 

Pimientos del piquillo rellenos de queso Manchego

Seared Piquillo peppers stuffed with Manchego cheese

 

Original recipe courtesy of José Andrés and the US Public Broadcasting System.

 

Serves 4

 

* 5 tablespoons Spanish extra-virgin olive oil

* 1 tablespoon sherry vinegar, preferably Pedro Ximenez

* 1 tablespoon minced shallot

* 1 scallion, white and some of the green, thinly sliced

* Sea salt and freshly cracked black pepper

* 1 8-ounce jars piquillo peppers (about 12 peppers) (I used Matiz

brand- they were great!)

* 2 ounces Manchego (Spanish sheep's milk cheese), cut into triangles to

fit in the peppers (triangles are 1/8 inch deep, 2 inches wide at the base and 3-4 inches long)

* Fresh thyme

 

Whisk 4 tablespoons of the olive oil, the vinegar, shallots and scallions

together in a mixing bowl. Season with salt and pepper. Slide the triangle

of cheese into the open top of each pepper.

 

Heat the remaining tablespoon of olive oil in a medium sauté pan over medium

to high heat. Add the peppers and brown on both sides until the cheese

begins to melt, about 90 seconds. Transfer the peppers to a serving platter,

drizzle with some of the dressing and sprinkle with leaves from thyme .

Serve immediately on a slice of good crusty bread.

Done