You can use this filling with cherry tomatoes, too. Serves 8.
12-16 canned piquillo peppers or 36 peppadews
1/3 cup pitted black olives, finely chopped
7-8 oz log of fresh soft goat cheese, softened*
1 garlic clove, minced
1 Tbsp capers (optional), roughly chopped
1-2 Tbsp flat-leaf parsley leaves, roughly chopped
Kosher salt and fresh black pepper, to taste
Fresh parsley sprigs, to garnish
*Remove the cheese from the refrigerator and let soften at room temperature for 1-2 hours.
Lift the peppers from the can (save the oil), and blot the outside of the peppers with a paper towel to remove excess oil. Combine next six ingredients with 1 Tbsp of the reserved piquillo oil (or 1 Tbsp olive oil). Mix well and adjust seasonings if necessary. Fill the peppers and refrigerate for 2 hours. Garnish with parsley sprigs, and serve.