Piquillo Peppers With Tuna, Spinach and Goat Cheese
"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."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 9
- Serves:
-
4-6
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
- In a med. mixing bowl combine tuna, spinach, onion and goat cheese.
- Season with salt & pepper to taste.
- Gently stuff individual peppers with the tuna mixture, careful not to split them.
- Refrigerate stuffed peppers in a single layer for about 2-3 hours.
- Drizzle with olive oil and vinegar.
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RECIPE SUBMITTED BY
i am a stay at home mother, formerly a kindergarten teacher. one of my favorite cookbooks is "home cooking" by laurie colwin.
i love to cook but other than my 3 yr old daughter and myself, i really dont have anyone to cook for. my daughter eats lots of broccoli and fresh garlic dishes and loves to help me in the kitchen preparing the food that she and i eat. i try to follow a strict organic lifestyle as best i can for my daughter and i.
