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Spanish Stuffed Bell Peppers Recipe
|Bell peppers||9 Medium (Green, Red Or Yellow)|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Extra virgin olive oil||1 Tablespoon|
|All purpose flour||1 Tablespoon|
|Canned tomato sauce||8 Ounce (1 Can)|
|Skimmed milk||1⁄2 Cup (8 tbs) (Evaporated Or Light Evaporated)|
|Ground fennel||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Tricolor corkscrew pasta||1 Cup (16 tbs), cooked, drained|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Canned tuna in spring water||6 1⁄2 Ounce, drained, flaked (Solid White Or Solid Light, 1 Can)|
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
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.