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

 Bell peppers9 Medium (Green, Red Or Yellow)
 Chopped onions1 1⁄2 Cup (24 tbs)
 Extra virgin olive oil1 Tablespoon
 All purpose flour1 Tablespoon
 Canned tomato sauce8 Ounce (1 Can)
 Skimmed milk1⁄2 Cup (8 tbs) (Evaporated Or Light Evaporated)
 Saffron1⁄4 Teaspoon
 Ground fennel1⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Black pepper1⁄4 Teaspoon
 Tricolor corkscrew pasta1 Cup (16 tbs), cooked, drained
 Frozen peas1⁄2 Cup (8 tbs)
 Canned tuna in spring water6 1⁄2 Ounce, drained, flaked (Solid White Or Solid Light, 1 Can)

Nutrition Facts

Serving size: Complete recipe

Calories 1281 Calories from Fat 316

% Daily Value*

Total Fat 35 g53.7%

Saturated Fat 5.1 g25.4%

Trans Fat 0 g

Cholesterol 35.5 mg

Sodium 2531.3 mg105.5%

Total Carbohydrates 168 g55.9%

Dietary Fiber 37.7 g150.8%

Sugars 63.5 g

Protein 87 g174.7%

Vitamin A 150.3% Vitamin C 1889.7%

Calcium 42.5% Iron 69.2%

*Based on a 2000 Calorie diet

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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