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Piquillo Peppers Stuffed with Goat Cheese

['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 lowfat soft goat cheese', 'Olive oil cooking spray', '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 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.

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