Stuffed Peppers

Today's recipe is very versatile, you can adapt the fill to what you have at home or what you want at the time. Which I propose today is very rich and very healthy, I recommend it for a light dinner.

Ingredients for 2 servings:
- 11 peppers of Piquillo
- 1 large sheet of lettuce
- 5 crab sticks
- 1 can of tuna in brine
- 1 boiled egg
- 1 pinch of onion
- 1 dash of milk
- 1 cheese portion
- Salt
- Pepper
- Oil

Recipe:
- Drain well piquillo peppers to remove the broth.
- In a blender, shredd the lettuce, crab sticks, tuna, egg and pinch of onion. Reserve.
- In a glass suitable for blender, enter 3 red peppers, a dash of milk, the cheese portion, a pinch of salt and pepper and a drizzle of oil.
- Whisk well until you have a smooth sauce not too dense. (If you have it thick, you can add a little more milk while you continue mixing to make it a little more liquid the texture).
- Take the remaining 8 piquillo peppers and fill them with a spoon with the mix you've crushed in the grinder.
- Place them on a plate and pour some of the sauce on top for garnish.

Bon appétit!