On Tap Oil & Vinegar Recipe Detail

Stuffed Peppers with Goat Cheese

On Tap Oil & Vinegar Stuffed Peppers with Goat Cheese



Place goat cheese, scallions, mint, red-pepper flakes, Lemon White Balsamic Condimento and reserved piquillo 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, about 1 hour

Serves 5