Goat Cheese-Stuffed Piquillo Peppers

Place softened goat cheese in a small mixing bowl and mash in lemon zest, salt and pepper (a large pinch of each should suffice). Set aside or place in a piping bag/makeshift Ziploc piping bag.

In another small bowl, whisk together lemon juice, olive oil, salt and pepper to taste. Set aside.

Drain Piquillo peppers and pat lightly dry. Carefully open peppers and stuff with goat cheese; I think piping the mixture in is easiest, but it’s fine to use a spoon. You will use about 3/4 of an ounce per pepper. Place peppers on a serving plate and drizzle with the vinaigrette. Sprinkle entire plate with chopped chives. You can serve immediately or chill for an hour or so, just make sure to bring peppers back up to slightly under room temperature before serving. If you’re making these in advance, save the dressing and chive garnish for right before serving.