Goat Cheese Stuffed Piquillo Peppers

This is amazing.  They seem a little nicer than my average hors d'oeuvres (if you can call guacamole an hors d'oeuvre ;-)) and they're super quick to make.  As in like 10 minutes. SO addicting and absolutely delicious...

• 2 tablespoons finely diced shallots
• 1 scallion (white part only), thinly sliced
• 1 1/2 teaspoons aged Spanish sherry vinegar
• 1 can (13.75 ounces; 16 peppers) piquillo peppers, drained
• 3 ounces soft goat cheese (I used A LOT more :-))
• Olive oil
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon chopped fresh thyme

Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with a little olive oil. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.
Seriously, I could eat these like candy.  Enjoy!

PS recipe and image from epicurious.