I studied in the same university where my parents work as physics professors, and ever since I was little I was always going there; my school was right across it so the afternoons would usually involve getting homework done at mom or dad’s office and having a snack at the huge kiosk like structure that has been there ever since the university opened it’s doors in the 1970s.
There’s been a greenhouse at our university for quite some time now. The first time I came across the greenhouse I didn’t make much of it, I just assumed the university had it for research purposes. Eventually I came to learn they would sell poisenttias during the holiday season, at some point my mother made a point in going there every December to get a pot (or two) to decorate our tree-less apartment for Christmas. I regret not taking decent photos of the plants my mother got this year; we had the usual red and a lovely whitish ivory-like one with pinkish and purplish veins.
More recently I learned that for some time the greenhouse has been selling fresh produce on Tuesdays and Fridays. They have a nice variety of products including peppers in an array of shapes/sizes and colors, beefsteak tomatoes, grape tomatoes, so many varieties of salads and lettuces, etc. It’s a shame I found out about this just two weeks before graduating and one month before leaving the country for good, at least the rest of my family will be able to reap the benefits of their decently priced products for some more time though.
I’ve been wanting to make goat cheese stuffed piquillo peppers for a couple of years now. My mom had purchased a bunch of jars and cans and we always put it off for some other time, we ended up going through all the cans (using them in dips or as simple appetizers seasoned with olive oil and herbs). Today we decided to finally give stuffed peppers a try using the beautiful long red peppers from the greenhouse. We enjoyed these with some homemade sourdough seed bread, but they were delicious on their own as well!
- I used a mix of goat cheese and buffalo ricotta for two reasons: goat cheese is rather expensive and quite pungent on its own. I like the goat cheese because it lends a nice punch to the whole dish, however for the mild component I would imagine any variety of soft/creamy cheese (like cream cheese or neufchâtel), cream (like heavy cream, crème fraîche) or even yogurt (the thick kind, like Greek or Turkish) would work. Feel free to play around with the proportions to suit your taste.
- The amount of filling will depend a lot on the size of the peppers, for this particular recipe I ended up with unused filling (which wasn’t an issue because we gladly had it with bread later).
- Although I’ve never tried it, I’m confident this can be made with canned or jarred piquillo peppers.
- For the herbs I used about 6 springs of fresh thyme, half a spring of chopped fresh rosemary and about a tablespoon of chopped fresh curly parsley because that’s what I had at hand. However, I would imagine oregano, basil or chives would also be lovely (at least with the particular cheese combination I used).
Goat Cheese Stuffed Roasted Piquillo Peppers
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