Stuffed Pequillo Peppers
6 roasted Pequillo peppers, sliced in half lengthwise
2 oz of goat cheese
12 basil leaves
Lay out the pepper halves, skin side down. Place a basil leaf and a bit (about 1/4 tsp) of goat cheese in each one. Roll each Pequillo pepper around the filling. Serve with toothpicks. Enjoy!