Piquillo Peppers with Tuna, Spinach and Goat Cheese

Piquillo Peppers with Tuna, Spinach and Goat Cheese

Serves about 6

Make a light meal out of these Spanish-influenced appetizers by serving them on top of a green salad with chopped vegetables and vinaigrette dressing.

  • 1 (-ounce) jar piquillo peppers
  • 1 (-ounce) can tuna, packed in olive oil, drained
  • 1/4 cup finely chopped spinach
  • 3 1/2 ounces mild soft goat cheese
  • 1 tablespoon finely chopped onion
  • 1/4 teaspoon sea salt
  • 1/4 ground pepper
  • 2 tablespoons Balsamic White Cava Vinegar
  • 2 tablespoons extra virgin olive oil
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In a medium mixing bowl, combine tuna, spinach, onion and goat cheese. Season with salt and pepper. Gently stuff individual peppers with tuna mixture, being careful not to split them (you may end up with extra peppers). Refrigerate stuffed peppers in a single layer for a few hours. Slice each in half, then drizzle with olive oil and vinegar.

Nutritional Info: 
Per Serving:160 calories (100 from fat), 11g total fat, 3.5g saturated fat, 15mg cholesterol, 270mg sodium, 4g carbohydrate (2g dietary fiber, 2g sugar), 12g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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