Piquillo Peppers Stuffed - Wine Dine With Jeff

INGREDIENTS

  • 1 bottle of Rioja Spanish Red Wine
  • 1/4 cup of Brandy
  • 1/4 cup of Grand Marnier or triple Sec
  • 1/4 cup of orange juice fresh squeeze
  • 1 apple diced
  • 1 pear diced
  • 1 orange sliced
  • 2 tablespoons of sugar (optional to taste)
  • Stuffed Peppers
  • Roasted Piquillo peppers
  • 8 oz of Tuna packed in good Olive oil or water drained
  • 1/4 cup finishing olive oil
  • 1/4 cup of mayonnaise
  • 3 cloves of garlic minced
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of capers
  • 1/4 cup of minced shallots
  • 2 tablespoons of fresh parsley
  • SAlt and Pepper to taste Sangria

Directions

  • 1. for sangria add everything to a pitcher starting with a bottle of Rioja Spanish Red Wine, Brandy, Grand Marnier or triple Sec, orange juice fresh squeeze, apple diced, pear diced, orange sliced ,2 tablespoons of sugar mix all together and place in fridge overnigh for flavors to blend. Serve over ice garnish with orange slice and top with cava. Tuna
  • 2. In a bowl mix tuna packed in good Olive oil or water drained, olive oil, mayonnaise, garlic minced, fresh lemon juice, capers, minced shallots and fresh parsley salt and pepper to taste
  • 3. Stuff the jarred piquillo peppers with tuna mixture

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