Manchego Stuffed Peppers – – Manchego Stuffed Peppers: hot and sweet red peppers (piquillo or peppadew peppers), pork (or beef, cooked, seasoned to taste and chopped), cheese (Manchego, grated), Whiskey Sour Broth: olive oil, garlic (minced), whiskey (Jack Daniels ), chicken broth (or beef broth), lemon juice, Manchego Stuffed Peppers: Preheat the oven to 350 degrees F. ; Open the jarred peppers and remove seeds. Place them in a small oven-proof serving dish or iron skillet. ; Mix the cooked meat and cheese (reserving some cheese for the top), then stuff the peppers. Sprinkle the reserved cheese over the top and place in the oven. Heat through for about 20 minutes. Let rest for 5 minutes. ; If you choose to make the Whiskey Sour Broth, drizzle it in the hot dish with the peppers and serve warm. ; Whiskey Sour Broth: Heat oil in a skillet and add the garlic. Sauté over medium heat for 5 minutes until tender. Remove the pan from the fire and carefully pour the whiskey in the pan to deglaze. Place back over medium heat and add the cooking liquid. Heat through and reduce by half. Finish with the lemon juice. Strain the broth before serving. ; – For the cooked meat, we used leftover shredded bbq pork, but any cooked meat may be used, including cooked ground beef