Goat Cheese-Stuffed Piquillo Peppers

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2 large roasted red peppers or 4 smaller piquillo peppers (see Note)

5 ounces soft goat cheese (from California or France), plain or herb/chive

1-2 tablespoons extra virgin olive oil

1-2 cloves garlic, chopped

A light sprinkle of pimenton (smoked Spanish paprika)

A few shakes of raspberry vinegar

Handful young arugula or baby greens (optional)

1 green onion, thinly sliced, or 1 tablespoon chopped chives

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