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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

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1435 Calories from Fat 505

% Daily Value*

Total Fat 57 g87.7%

Saturated Fat 23.2 g116%

Trans Fat 0 g

Cholesterol 142.2 mg47.4%

Sodium 2169.8 mg90.4%

Total Carbohydrates 137 g45.8%

Dietary Fiber 23.6 g94.3%

Sugars 44 g

Protein 99 g197.9%

Vitamin A 75.8% Vitamin C 1000.2%

Calcium 95.8% Iron 147%

*Based on a 2000 Calorie diet

Tuna Stuffed Peppers Recipe