Posted by: Hil | April 24, 2013

Tuna Stuffed Peppers

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This delicious dinner recipe is slightly adapted from one in my new favorite cookbook:  From a Monastery Kitchen by Brother Victor-Antoine d’Avila-Latourrette.  The book is a treasure trove of simple, delicious recipes that can be made with fresh vegetables and inexpensive pantry staples.  The cookbook is largely vegetarian, with a few recipes that use fish.  This dish has become a dinner staple at our house.  The creamy tuna filling is really delicious and comforting and pairs really well with the sweet bell pepper.

First, boil four large bell peppers whole for about 5 minutes. You can use any color, but red is my favorite.

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When they have cooled, cut off the tops and scoop out the seeds and membrane.  If your peppers are not regular in shape and will not stand up, then you can cut them in half instead.

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Beat together 1 egg and 1/3 cup of cream.  Next, mix in 1/2 cup whole wheat bread crumbs, 1 smallish onion (chopped), 1 tablespoon  mustard, and one six ounce can of tuna, flaked.  If you have parsley or any other  fresh herbs on hand, you can chop that up and add it to the filling as well.  Mix thoroughly and season with salt and pepper.  Stuff the mixture into the peppers and bake at 350 degrees for 20 minutes.  Sprinkle the top with grated cheese of your choice, then put it back in the oven for about five minutes, until the cheese melts.

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If you feel like it, you can garnish the tops with more fresh herbs.  I love the way that green herbs look against the red pepper and the melted cheese.

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Enjoy hot.  If you have leftovers, these are also very good reheated the next day.

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Bon appetit!

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Responses

  1. yum! Stuffed peppers are one of my favorites! Every time I see some pretty looking peppers at the store I have a sudden urge to make stuffed ones 🙂

    I like the creative spin of putting tuna in them – my hubby would like this!


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