Tuna Stuffed Peppers
|Green peppers||4 Large|
|Diced cooked potatoes||2 Cup (32 tbs)|
|Canned tuna fish||7 Ounce (1 can / 1 cup)|
|Celery seeds||1⁄8 Teaspoon|
|Evaporated milk||1 Cup (16 tbs)|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Grated processed american cheddar cheese||1⁄3 Cup (5.33 tbs)|
Wash peppers; cut off tops, and remove seeds.
Cook in boiling salted water for 10 min.; drain.
Combine potatoes and tuna, broken into chunks.
Melt the butter in a saucepan.
Add flour, salt, pepper, and celery seeds, and stir smooth; add milk gradually, while stirring, and cook until thickened.
Add to potato-tuna mixture, and blend.
Fill peppers with this mixture, and top with bread crumbs combined with cheese.
Bake in moderate oven of 350°F for 30 min.