I have a friend (from northern Spain where piquillo peppers originate) that makes the best stuffed piquillo peppers. She's actually now living in the UK, so I was left to improvise. I also wanted to make a recipe that didn't include flour nor dairy. Here's the result.
1 jar of Piquillo Peppers (9.9 oz)
(in Utah, I can find them at Sunflower Market).
Stuffing for Piquillo Peppers:
1/2 diced sweet onion
4 Tbsp extra virgin olive oil
3 small cloves of garlic (2 large)
2 pieces of Tilapia cut up in pieces
Juice of 1 lemon
Salt and Pepper
2 Tbsp marinara sauce
Start off by heating up the olive oil in a pan. Once hot, add the onion and cook until translucent. Add garlic and saute for one minute (don't let it burn). Add tilapia, juice of 1 lemon, salt and pepper and marinara sauce.
Break up the tilapia until all is cooked thoroughly and fish is flaky and in small pieces.
Sauce:
juice from the piquillo peppers jar
dash of white vinegar
1/2 a packet of "Sazon Goya con Azafran" (in Utah can be found in any Hispanic Market)
2 garlic cloves
1 Tbsp extra virgin olive oil
Saute the garlic cloves in olive oil and once cooked, add that mixture to the other sauce ingredients.
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| This seasoning is great! It has cumin, garlic, saffron and tumeric and makes dishes TASTY! You need it in your pantry :-) |
Veronica
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