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: 2 hrs 20 mins
• 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 1/2ounce) 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.