PEC Lavender Farm

Easy and quick to put together for a colourful addition to holiday meals or an everyday treat. Recipe makes 5 peppers (depends upon size of peppers).

1 jar piquillo peppers:
Remove peppers from jar and lay out on paper towel to absorb excess liquid.

In a small bowl, blend together:
1 cup soft cheese (unripened goats milk, feta, cream, ricotta or a combination of any of these)
½ tsp minced garlic
½ tbsp Herbes de Provence Herb Blend
½ tsp lemon zest (optional)

Chill cheese mixture for an hour, to allow flavours to blend and cheese to firm up.

Put cheese mixture into a piping bag and pipe into peppers. Chill again, or serve immediately.