Piquillo Peppers With Tuna, Spinach and Goat Cheese |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This recipe comes from What's Cooking Newsletter from Wholefoods Market. I think Piquillo Peppers are the brand of roasted peppers so you could make your own if you cannot find them or use a substitute brand. I am sure that this brand was chosen because there are no pesticides used in growing them. I have not tried this yet but it looks very delicious. Cooking time reflects refrigeration time. Ingredients:
1 (8 ounce) jar piquillo peppers |
1 (4 ounce) can tuna in olive oil, drained |
1/4 cup finely chopped fresh spinach |
1 (3 1/2 ounce) package mild soft fresh goat cheese |
1 tablespoon finely chopped onion |
1 teaspoon sea salt |
1 teaspoon fresh ground black pepper |
balsamic white cava vinegar |
extra virgin olive oil |
Directions:
1. In a med. mixing bowl combine tuna, spinach, onion and goat cheese.
2. Season with salt & pepper to taste.
3. Gently stuff individual peppers with the tuna mixture, careful not to split them.
4. Refrigerate stuffed peppers in a single layer for about 2-3 hours.
5. Drizzle with olive oil and vinegar.
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