7 oz Murcia cheese (fresh goat cheese)
14 oz pickled sweet peppers or pimientos del piquillo, drained
1 tbsp finely chopped fresh dill
salt and pepper
Cut the cheese into pieces about 1/2 inch ling. Slit the sides of the sweet peppers and seed, if you like. Stuff the peppers with the cheese.
Arrange the stuffed peppers on serving plates. Sprinkle with dill and season to taste with salt and pepper. Cover and chill until ready to serve.