Recipe adapted from Martha Stewart’s website.  Jarred red peppers can be a challenge to find.  Amazon and the local international grocery store (some European country aisle) is your best bet.

16 oz goat cheese, room temperature
4 green onions, minced
1/2 c mint, chopped
red pepper flakes to taste
black pepper to taste
2 lemons, juiced
1/2 t lemon zest
jarred piquillo peppers, drained

Combine all ingredients excluding peppers and mix till combined.  Place filling in a pastry bag fitted with a round tip (number 8 or larger) or with the end simply cut off and fill peppers.  Serve immediately.  Filling can be refrigerated for a few days but filled peppers do not store terribly well.