Pimientos Stuffed with Ham and Chevre

Total time: 20 minutes
   This is a simple, stuffed pepper, using pantry / refrigerator staples - at least, their staples at our house....

 Ingredients:

• 2 whole pimientos
• 3oz (90gr) soft goat cheese (chevre) 2/3 of one of the square containers of soft cheese (Chevraux or Chavrie)
• 1/2 tsp garlic powder
• 2 slices Prosciutto, Serrano, Bayonne or other dry-cured ham
• Tomato Sauce:
• 8oz (240ml) tomato sauce
• 2 shallots
• 1 clove garlic
• 1 tbs olive oil
• 1/2 tsp basil
• 1/2 tsp oregano
• 1 tsp Balsamic vinegar

 Instructions:

• Pimentos:
• Drain the pimientos.
• Roughly chop the ham.
• Combine the ham, garlic powder and goat cheese.
• Stuff the pimientos with the chevre mixture and put in a baking dish just large enough to hold them.
• Bake in a 400F (200C) for 15 minutes.
• Tomato Sauce:
• Finely chop shallots and garlic.
• Heat oil in small sauce pan over medium heat. Add shallots and garlic and sauté until tender, about 5 minutes.
• Add the remaining ingredients and bring to a boil over medium heat. Reduce heat, cover and simmer for 5 minutes.
• Put in blender and purée until smooth.
• To serve:
• Spoon some tomato sauce on two small plates, top with a Pepper and serve.