Piquillo Peppers With Tuna, Spinach and Goat Cheese

• 1 (8 ounce) jar piquillo peppers
• 1 (4 ounce) can tuna in olive oil, drained
• 14 cup finely chopped fresh spinach
• 1 (3 1/2 ounce) packagemild 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

1. In a med.
2. mixing bowl combine tuna, spinach, onion and goat cheese.
3. Season with salt & pepper to taste.
4. Gently stuff individual peppers with the tuna mixture, careful not to split them.
5. Refrigerate stuffed peppers in a single layer for about 2-3 hours.
6. Drizzle with olive oil and vinegar.

piquillo peppers, tuna, fresh spinach, packagemild soft fresh goat cheese, onion, salt, fresh ground black pepper, balsamic white cava vinegar, extra virgin olive oil

Taken from www.food.com/recipe/piquillo-peppers-with-tuna-spinach-and-goat-cheese-183785 (may not work)