2 hrs 20 mins
jennifer in new jersey's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1In a med. mixing bowl combine tuna, spinach, onion and goat cheese.
- 2Season with salt & pepper to taste.
- 3Gently stuff individual peppers with the tuna mixture, careful not to split them.
- 4Refrigerate stuffed peppers in a single layer for about 2-3 hours.
- 5Drizzle with olive oil and vinegar.
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Nutritional Facts for Piquillo Peppers With Tuna, Spinach and Goat Cheese
Serving Size: 1 (61 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 179.6
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 4.3 g
- Cholesterol 29.8 mg
- Sodium 909.4 mg
- Total Carbohydrate 0.8 g
- Dietary Fiber 0.2 g
- Sugars 0.3 g
- Protein 20.4 g
The following items or measurements are not included: