Piquillo Peppers Stuffed With Goat Cheese

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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

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