8 whole piquillo peppers, drained (reserve the oil)
7 oz boursin cheese (or herbed goat cheese plus 1 clove minced garlic), at room temperature
1 tsp fresh lemon juice
1 tsp fresh mint, minced
1/4 cup kalamata or black Nicoise olives, roughly chopped
A few sprigs of flat-leaf parsley
Dry the peppers and set on a rimmed sheet pan. Combine remaining ingredients in a small food processor, and pulse, adding the reserved pepper oil one tsp at a time to achieve a soft consistency. Stuff the peppers, place under the broiler for 2-3 minutes, until cheese just begins to melt slightly. Remove, and sprinkle with fresh parsley leaves. Serve warm or at room temperature.