Name: Tuna Stuffed Bell Peppers Bake
Yield: 4 servings
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 tomatoes, peeled, seeded, and finely chopped; 1/2 cup shredded sharp cheddar cheese; 3 cups hot water

Servings: 4 persons

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 tomatoes, peeled, seeded, and finely chopped
1/2 cup shredded sharp cheddar cheese
3 cups hot water

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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Tuna Stuffed Bell Peppers Bake

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