Chipotle Goat Cheese Stuffed Piquillo Peppers


  1. In a mixing bowl, blend the first 6 ingredients together and place in piping bag or Ziploc bag and snip corner.
  2. Pipe mixture into peppers, distributing mixture equally among all 10-12 peppers.
  3. Place on lined sheet pan and place in 350°F oven for 5 minutes or until cheese is melted and hot at 150°F.
  4. Remove to a warm serving plate and serve with giardiniera mix and homemade Parmesan-crusted lavash crackers.


  • 1/2 cup cheese, manchego , grated
  • 1/4 cup giardiniera mix
  • 1 tbsp. Ken's® Basil Pesto Aioli
  • 10 oz. Nature's Best Dairy® Cheese, Goat, softened
  • - oil, olive, extra virgin Spanish, to taste
  • 1 Peak Fresh Produce® Garlic, Clove(s), pressed
  • 2 Peak Fresh Produce® Scallion(s), chopped, white part only
  • 10 oz. pepper(s), baby Piquillo, drain and pat dry
  • 1 tsp. thyme leaves