Goat Cheese Stuffed Piquillo Peppers with Cilantro Oil

  • 12 Each-Piquillo Peppers-drained and pat dry
  • 8 Ounces-Goat Cheese-really cold but not frozen
  • 2 Cups-Cilantro-shaved off bunch
  • 1 Cup-Canola Oil-plus extra
  • ½ Teaspoon-Kosher Salt


  1. Bring a pot of water to a boil and set up an ice bath.
  2. Place cilantro in boil water and submerge, blanche for 10 seconds.
  3. Remove and immediately plunge into ice bath to stop the cooking and set the color.
  4. Remove and pat dry and place in a blender with oil/salt.
  5. Process until smooth, run through a fine mesh strainer to collect the oil.
  6. Place in a squeeze bottle and refrigerate for up to a week.
  7. When ready to use leave at room temp to loosen.
  8. Separate goat cheese into 12 equal pieces and shape into a narrow cylinder.
  9. Place goat cheese inside of peppers and refrigerate until ready to use, can be do a day ahead of time.
  10. When ready to serve, warm a non-stick pan over medium heat.
  11. Add a touch of oil to pan and warm peppers in batches.
  12. Warm just enough to soften cheese.
  13. Drizzle serving plate with cilantro oil and top with warm peppers.