Stuffed Peppadew Pepper and Arugula Salad

This recipe is a fast and excellent way to dress up arugula; the mini peppadew peppers are stuffed with an herbed goat cheese filling that's delicious with balsamic vinegar.

  • Total Time:
  • Servings: 2

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  • 4 ounces soft goat cheese
  • 1/2 tablespoon finely chopped parsley
  • 1/2 tablespoon finely chopped basil
  • 1/2 tablespoon finely chopped tarragon
  • Salt
  • Freshly ground black pepper
  • 12 peppadew peppers
  • 3 cups arugula, packed
  • 1/4 small red onion, thinly sliced
  • 3 tablespoons capers in salt, roughly chopped
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil

How to make this recipe

  1. In a small bowl combine the goat cheese, parsley, basil and tarragon. Season with salt and pepper and mix until fully combined. Set aside.

  2. Using a small spoon, stuff each peppadew with the goat cheese filling, while slightly pushing the cheese mixture into each pepper.

  3. In a large serving bowl, toss the arugula with the red onion slices, capers, stuffed peppadews, balsamic vinegar and olive oil. Season with salt and pepper and serve immediately.

Contributed By Photo © Sarah Bolla Published May 2014

464623 recipes/stuffed-peppadew-pepper-and-arugula-salad 2014-02-14T21:29:36+00:00 Sarah Bolla mediterranean|side-dishes|2|fast|gluten-free|vegetarian|web-exclusive|weeknight-dinner|lunch may-2014 recipes,stuffed-peppadew-pepper-and-arugula-salad 464623

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