Stuffed Peppers with Goat Cheese

Ingredients:

• 16 oz. goat cheese, room temperature
• 4 scallions, thinly sliced
• 1/2 cup coarsely chopped fresh mint
• 1/8 teaspoon red-pepper flakes, plus more for garnish
• 1 jar (7 oz.) piquillo peppers (about 15 peppers), drained, liquid reserved
• 2 tablespoons Lemon White Balsamic Condimento
• Spring onions for garnish (optional)

Directions:

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