Piquillo Peppers Stuffed with Goat Cheese

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Ingredients
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
 Olive oil cooking spray
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme

Method 
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 cooking spray. 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.