Tight Wad in Utah: Veronica's Piquillo Peppers

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.

This seasoning is great! It has cumin, garlic, saffron and tumeric and makes dishes TASTY!
You need it in your pantry :-)

Stuff the peppers with the fish stuffing. My jar had 11 peppers. It was a perfect ratio. Place them in a baking dish, pour sauce on top of peppers, cover with aluminum foil and place in your preheated oven (350 degrees) for 25-30 minutes. Serve warm and enjoy!