Padrón Peppers Stuffed With Tetilla Cheese

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4 garlic cloves, peeled, halved lengthwise, center germ removed

1/2 teaspoon salt

2 large egg yolks

3 tablespoons water

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 cup plus 1 tablespoon light fruity olive oil

24 Padrón peppers or shishito peppers*

2 ounces (about) Tetilla cheese**

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