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  • ENJI Daily

    Tapas Time with Stuffed Piquillo Peppers - Food Network – ENJI Daily #vegetarian

  • Misha Tokar

    Quinoa-Stuffed Piquillo Peppers Zucchini Salsa: 1 small zucchini, chopped (about 5 ounces) 1/4 cup chopped white onion 1/2 jalapeno pepper 1 cup fresh cilantro leaves 1 tablespoon fresh lime juice Kosher salt and finely ground black pepper Quinoa and Goat Cheese Piquillo Peppers: 1 cup quinoa Kosher salt 1 tablespoon extra-virgin olive oil 6 ounces goat cheese, crumbled 1/2 cup golden raisins One 14-ounce jar piquillo peppers, rinsed and drained

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