Recipes Stuffed Peppadew Pepper and Arugula Salad Be the first to rate & review! 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 By Sarah Bolla Sarah Bolla Sarah Bolla (Powers) is a trained chef, food stylist, and photographer based in San Diego. She's spent over a decade developing mouthwatering recipes and shooting striking images that have graced Food & Wine and her popular food blog Lemon Fire Brigade. Food & Wine's Editorial Guidelines Updated on May 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Sarah Bolla Total Time: 15 mins Yield: 2 Ingredients 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 Directions In a small bowl combine the goat cheese, parsley, basil and tarragon. Season with salt and pepper and mix until fully combined. Set aside. Using a small spoon, stuff each peppadew with the goat cheese filling, while slightly pushing the cheese mixture into each pepper. 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. Rate it Print