Middle Eastern Stuffed Peppers
Tangy goat cheese is studded with toasted pistachios and spiced heavily with vibrant Middle Eastern flavorings—tart sumac, sweet-piquant Aleppo pepper, assertive dried mint—to create a decadent filling for grilled Spanish piquillo peppers. A cinch to pull together, these light appetizers will go quickly at your next outdoor shindig. You will need 24 small wooden skewers or toothpicks for this recipe; soak them in warm water for 20 to 30 minutes prior to use.
- ¼ cup pistachios
- 11 ounces fresh goat cheese, room temperature
- 1 tablespoon sumac
- 1 teaspoon dried mint
- ½ teaspoon Aleppo pepper
- ½ teaspoon lemon zest
- Kosher salt, to taste
- 12 jarred piquillo peppers, drained and dried
- Heat gas or charcoal grill to medium-high at least 30 minutes.
- In a small skillet over medium- low heat, toast pistachios until lightly golden, about 5 to 7 minutes; make sure they don’t burn. Cool slightly, then chop coarsely.
- In a medium bowl, combine the chopped pistachios with goat cheese, sumac, mint, Aleppo, and lemon zest. Season with salt.
- Spoon about 2 tablespoons of goat cheese–pistachio mixture into each piquillo pepper, being careful not to tear or puncture peppers. Pierce tops of each pepper with 2 skewers or toothpicks to seal shut.
- Grill peppers, flipping after a couple of minutes, until skins are charred lightly and cheese is warm, about 5 to 7 minutes. Serve immediately.
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