Prep Time 30 min
Cook Time 5 Min
Servings 8
Difficulty Easy

Ingredients

  • 3/4 cup soft goat cheese
  • 1/2 cup finely shredded Manchego cheese
  • 8 jarred whole piquillo peppers, drained, stems and seeds removed
  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 2 tbsps. minced shallot
  • 1/2 tsp. minced garlic
  • Salt and pepper to taste
  • 1 tbsp. balsamic vinegar

Directions

  • Step 1

    STIR goat cheese and Manchego cheese in small bowl until blended. Fill centers of peppers evenly with cheese mixture.

  • Step 2

    HEAT oil in large skillet over medium-low heat. Add shallot and garlic. Cook 3 minutes or until tender. Add stuffed peppers. Cook 1 minute on each side or until warm. Season with salt and pepper.

  • Step 3

    PLACE peppers on serving plate. Stir vinegar into pan drippings. Drizzle over peppers.

Serving size
(1/8 of recipe)

  • Calories 130
  • Calories from Fat100g
  • Total Fat 11g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 15mg
  • Sodium 180mg
  • Potassium 0mg
  • Total Carbohydrates 3g
  • Dietary Fiber 0g
  • Sugars 2g
  • Protein 6g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet