Tuna Stuffed Bell Peppers Bake |
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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Something different and I love tuna. Ingredients:
4 large green bell peppers |
1 cup raw long grain rice, cooked according to package directions and seasoned to taste |
1 (6 ounce) can chunk light tuna packed in oil, drained |
1 small onion, finely chopped |
1 (10 ounce) package frozen corn kernels, thawed |
1/2 cup finely chopped fresh mushrooms |
salt |
pepper |
paprika |
1 ripe tomato, peeled, seeded, and finely chopped |
1/2 cup shredded sharp cheddar cheese |
3 cups hot water |
Directions:
1. Cut a wide circle around the stems of the peppers; lift off the lids and discard.
2. Scoop out and discard seeds and membranes; trim the bottoms of the peppers so they will stand up straight and not tilt over; arrange peppers in a 2 quart casserole dish.
3. In a mixing bowl, mix together the rice, tuna, onion, corn, mushrooms, salt, pepper, and paprika to taste.
4. Stuff equal amounts of the tuna mixture into the peppers; spoon equal amounts of chopped tomato over the mixture and sprinkle with cheese.
5. Pour hot waer around the peppers;.
6. Bake in a 350 degree oven for 30-35 minutes or until the tops are golden.
7. Carefully lift peppers out of the casserole using a slotted spoon and place on individual plates.
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