INGREDIENTS:

2 tablespoons finely diced shallots
1 scallion (white part only), thinly sliced
1 1/2 teaspoons aged Spanish sherry vinegar
1 The Spanish Hamper Piquillo peppers jar
3 ounces lowfat soft goat cheese
Olive oil Alberquina The Spanish Hamper
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme

METHOD:

Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.