Seared Piquillo Peppers Stuffed with Roncal Cheese | La Cucina Grandinetti

Ingredients

• 5 tablespoons Spanish extra-virgin olive oil
• 1 tablespoon sherry vinegar, preferably Pedro Ximenez
• 1 tablespoon minced shallot
• 1/2 scallion, white part only, thinly sliced
• Sea salt and freshly cracked pepper
• 2 8-ounce jars piquillo peppers (about 12 peppers)
• 2 ounces Roncal(Spanish sheep’s milk cheese), cut into 2-inch sticks
• Fresh thyme sprigs
• Fresh parsley sprigs