You are here

Tuna Stuffed Peppers

Western.Chefs's picture
  Green peppers 4 Large
  Diced cooked potatoes 2 Cup (32 tbs)
  Canned tuna fish 7 Ounce (1 can / 1 cup)
  Butter/Margarine 1 Tablespoon
  Flour 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

Rate It

Your rating: None
Average: 4.3 (18 votes)