Ingredients

• 2 tablespoons finely diced shallots
• 1 scallion (white part only), thinly sliced
• 1 1/2 teaspoons aged Spanish sherry vinegar
• 1 can (13.75 ounces; 16 peppers) piquillo peppers, drained
• 3 ounces lowfat soft goat cheese
• Olive oil cooking spray
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon chopped fresh thyme

Instructions

1. 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.