recipe from Martha Stewart
16 ounces 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 ounces) piquillo peppers (about 15 peppers), drained, liquid reserved
2 lemons
Place goat cheese, scallions, mint, red-pepper flakes, and reserved piquillo liquid in a bowl. Zest and then juice lemons into the bowl, straining seeds. 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.
Drizzle olive oil over peppers. Broil in oven until peppers are warmed.
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.
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