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Stuffed Peppers with Goat Cheese

A Balsamic Condimento Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

25 minutes


5 people


  • Spring onions for garnish (optional)
  • 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


  • Serve immediately or cover and refrigerate until ready to serve, about 1 hour.
  • Place on a serving plate and sprinkle with red-pepper flakes; garnish with spring onions if desired.
  • 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 goat cheese, scallions, mint, red-pepper flakes, Lemon White Balsamic Condimento and reserved piquillo liquid in a bowl.
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