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. Slideshow:  Mediterranean Recipes 

Stuffed Peppadew Pepper and Arugula Salad
Photo: © Sarah Bolla
Total Time:
15 mins


  • 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


  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.

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