Roasted piquillo peppers, a small Spanish pepper, are stuffed with two kinds of cheese, drizzled with extra virgin olive oil and baked just until the cheese is melted.

Piquillo Peppers Stuffed with Cheeses

12 whole roasted jarred Spanish piquillo peppers
1 cup (4 ounces) Wisconsin GranQueso™ or Asadero Cheese, shredded
1 1/2 cups (6 ounces) Wisconsin Queso Quesadilla or Monterey Jack Cheese, shredded
2 tablespoons fruity extra virgin olive oil, plus more for baking dish and garnish
2 teapoons sherry vinegar

1. Heat oven to 325°F (160°C).
2. Drain the piquillo peppers, reserving liquid.
3. In bowl of food processor, combine cheeses, 2 tablespoons olive oil and vinegar. Pulse a few times. Add enough of reserved pepper liquid to make a chunky paste.
4. Using a spoon and being careful not to tear peppers, fill them about three-quarters full with cheese mixture, folding pepper ends so they slightly overlap to enclose filling.
5. Coat large (8 x 10-inch) baking dish lightly with oil.
6. Arrange peppers so narrow tips point toward the outside of dish.
7. Bake about 5 minutes, just until cheese is melted, but not bubbling. If desired, drizzle with a little additional olive oil.

Makes 12 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.