Piquillo Peppers with Shiitakes and Spinach

• 1/4 cup extra virgin olive oil
• 2 garlic cloves, sliced
• 1 small dried hot red chile
• 2 cups shiitake mushrooms, stems removed (reserved for stock, if desired), caps thinly sliced or chopped
• 1 cup cooked spinach, squeezed dry and chopped
• Salt and black pepper to taste
• 12 piquillo peppers

1. Place the olive oil in a large skillet over medium heat.
2. Add the garlic and chile and cook, stirring occasionally, until the garlic browns lightly, about 5 minutes.
3. Remove the chile and add the shiitakes.
4. Cook, stirring occasionally, until the shiitakes release their liquid and become tender, about 10 minutes.
5. Stir in the spinach and season with salt and pepper.
6. Stuff each of the peppers with some of the shiitake-spinach mixture.
7. Serve at room temperature or warm gently in a 250F oven for about 15 minutes.

extra virgin olive oil, garlic, hot red, shiitake mushrooms, cooked spinach, salt, piquillo peppers

Taken from www.epicurious.com/recipes/food/views/piquillo-peppers-with-shiitakes-and-spinach-385613 (may not work)