Stuffed Piquillo Peppers Recipe | Valerie Bertinelli | Food Network

Ingredients

• 14 piquillo peppers (from a 12-ounce jar), drained, brine reserved
• 1 1/3 cups goat cheese (about 11 ounces), at room temperature
• 2/3 cup packed finely grated manchego cheese (about 4 ounces)
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons honey
• 2 teaspoons lemon zest plus 2 tablespoons juice (from about 2 lemons)
• 1/2 teaspoon sweet Spanish paprika
• Kosher salt and freshly ground white pepper
• 1/4 cup sherry vinegar
• 1 tablespoon honey
• Kosher salt
• 1 tablespoon golden raisins
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh Italian parsley
• 3 tablespoons roughly chopped marcona almonds, for garnish