Stuffed Piquillo Peppers - Kidney Kitchen
Stuffed Piquillo Peppers These peppers are very sweet and tasty – you’ll want to keep a can on hand as this dish makes a very impressive appetizer that can be
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.kidneyfund.org.
Ingredients
- 12 (10 ½ ounces) Picuezo® piquillo peppers, canned, drained, whole
- 1 (43g) shallot, minced
- 2 tablespoons capers
- 1 tablespoon Spanish vinegar
- 4 ounces goat cheese
- 3 tablespoons olive oil
- ¼ teaspoon black pepper, freshly ground
- 3 tablespoons sunflower seeds, unsalted
- 1 6-ounces can (or 4.5 ounces, drained) tuna in water, no salt added
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