PIQUILLO PEPPERS STUFFED WITH SHIITAKE MUSHROOMS AND SPINACH

Piquillo Peppers Stuffed With Shiitake Mushrooms And Spinach image

Provided by Mark Bittman

Time 30m

Yield 3 or 4 servings

Number Of Ingredients 7

Ingredients

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

Steps:

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

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 12 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 986 milligrams, Sugar 10 grams