Piquillo Peppers Stuffed With Shiitake Mushrooms And Spinach

• 1/4 cup extra virgin olive oil
• 2 cloves garlic, peeled and sliced
• 1 dried hot chili
• 2 cups stemmed shiitake mushrooms, thinly sliced or chopped
• 1 cup cooked spinach, squeezed dry and chopped
• Salt and freshly ground black pepper to taste
• 12 piquillo peppers

1. Place the olive oil in a large skillet, turn the heat to medium, and add garlic and chili.
2. Cook, stirring occasionally, until garlic browns lightly, about 5 minutes.
3. Remove the chili from the skillet, and add the mushrooms.
4. Cook, stirring occasionally, until shiitakes release their liquid and become tender, about 10 minutes.
5. Stir in spinach, and season to taste.
6. Stuff each pepper with a portion of this mixture.
7. Serve at room temperature, or warm gently in a 250-degree oven for about 15 minutes.

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

Taken from cooking.nytimes.com/recipes/8597 (may not work)