<http://schema.org/description>
"The Spanish region of Navarra is supplying the international marketplace with terrifically sweet, deep-tasting red peppers called piquillos; they come packed in brine in jars or cans. In Spain, it is very common at tapas bars to see stuffed piquillo peppers\u2014as in the recipe below, where the peppers are stuffed with another Spanish favorite, bacalao (salt cod). This recipe can be completed 6 to 8 hours ahead and held at room temperature. The toothpick issue is up to you: Do you remove them from the piquillos, or leave them in? Hint: toothpicks are very big at Spanish tapas bars."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookstr.com/recipes/piquillo-peppers-stuffed-with-salt-cod/recipe_shares/new>