Pasta and Fish Stuffed Peppers
|Green peppers||3 Medium|
|Red peppers||3 Medium|
|White onions||3 Small, chopped|
|Celery rib with leaves||2 Small, chopped|
|Tomato juice||1 Cup (16 tbs)|
|Cooked fish||1 1⁄2 Cup (24 tbs), diced (Cod, Haddock, Etc.)|
|Cooked tubettini||2 Cup (32 tbs), drained, cooked very al dente (A Tiny, Hollow Pasta)|
|Tabasco sauce||1⁄2 Teaspoon|
|Breadcrumbs||3⁄4 Cup (12 tbs), blended with 1 tablespoon of melted butter|
|Melted butter||1 Tablespoon (Blended With Bread Crumbs)|
Place the peppers in a pot of simmering salted water and cook until they can almost be pierced with a fork.
They should not be tender, as they will be cooked some more.
Drain the peppers.
In a saucepan, melt the butter, and saute the onions and celery until soft.
Blend in the flour and the tomato juice, a little at a time, until the sauce is smooth and thickened.
Mix in the fish, pasta, salt, and Tabasco sauce.
Taste for seasoning.
Stuff the peppers; top with the breadcrumbs, and in a baking dish, its bottom covered with hot water, bake, uncovered, in a preheated 375-degree oven for 20 minutes, or until the crumbs are brown.