Stuffed Peppers with Goat Cheese

16 oz. goat cheese or Feta, room temperature
4 scallions, thinly sliced
1/2 c. fresh mint, coarsely chopped
1/8 tsp. red pepper flakes, plus more for garnish
1 jar piquillo or roasted red peppers (about 15 peppers), drained, liquid reserved
2 Tbsp. Sicilian Lemon White Balsamic 
spring onions for garnish (optional)

Place goat cheese, scallions, mint, red pepper flakes, Lemon White Balsamic, and reserved liquid in a bowl. Mix until well combined. Using a small spoon, fill each pepper with about 2 tablespoons of the goat cheese mixture. Alternatively, pipe the mixture into the peppers. Place on a serving plate and sprinkle with red pepper flakes; garnish with spring onions if desired. Serve immediately or cover and refrigerate until ready to serve.

*Tested in Private Cooking Class

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