Spanish Stuffed Bell Peppers Recipe

These spanish stuffed bell peppers are peppy tuna and pasta stuffed pepper bakes. Prepared with bell peppers of choice, the filling is made with lightly cooked onions and chopped peppers flavored with tomato sauce and seasonings. Moistened with milk, it is combined with pasta, peas and tuna and spooned into the pepper shells. garnished with chopped fresh herbs or cheese, these make a great side.

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 9 medium green, red or yellow bell peppers
 Onions1 1/2 Cup (16 tbs), chopped
 Extra virgin olive oil1 Tablespoon
 All purpose flour1 Tablespoon
 Tomato sauce1 Can (10oz)
 1/2 cup Evaporated or Light Evaporated Skimmed Milk
 Saffron1/4 Teaspoon
 Fennel1/4 Teaspoon
 Salt1/4 Teaspoon
 Black pepper1/4 Teaspoon
 1 cup tricolor corkscrew pasta, cooked, drained
 Frozen peas1/2 Cup (16 tbs)
 1 can (6 1/2 ounces) Solid White or Solid Light
 Tuna in Springwater, drained, flaked

Directions

Remove top and seeds from peppers.
Tops may be reserved for garnish, if desired.
Chop 1 pepper; set 8 peppers aside.
Cook and stir onions and chopped pepper in hot oil in medium skillet over low heat until vegetables are soft.
Stir in flour.
Cook 3 minutes, stirring constantly.
Gradually stir in tomato sauce, milk and seasonings.
Cook until mixture thickens and comes to a boil, stirring constantly.
Remove from heat and stir in pasta, peas and tuna.
Fill remaining 8 peppers with tuna mixture and arrange in baking pan.
Cover with foil.
Bake at 350°F 45 minutes.
Garnish as desired.
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