Tuna Stuffed Peppers Recipe
Ingredients
| Green peppers | 4 Large | |
| 2 c. diced cooked potatoes | ||
| Tuna fish | 1 7 Ounce | |
| 1 tablesp. butter or margarine | ||
| 1 tablesp. flour | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Celery seeds | 1/8 Teaspoon | |
| Evaporated milk | 1 Cup (16 tbs) | |
| Soft bread crumbs | 1/2 Cup (16 tbs) | |
| 1/3 c. grated processed American Cheddar cheese | ||
Directions
Wash peppers; cut off tops, and remove seeds.
Cook in boiling salted water for 10 min.; drain.
Combine potatoes and tuna, broken into chunks.
Melt the butter in a saucepan.
Add flour, salt, pepper, and celery seeds, and stir smooth; add milk gradually, while stirring, and cook until thickened.
Add to potato-tuna mixture, and blend.
Fill peppers with this mixture, and top with bread crumbs combined with cheese.
Bake in moderate oven of 350°F for 30 min.
Cook in boiling salted water for 10 min.; drain.
Combine potatoes and tuna, broken into chunks.
Melt the butter in a saucepan.
Add flour, salt, pepper, and celery seeds, and stir smooth; add milk gradually, while stirring, and cook until thickened.
Add to potato-tuna mixture, and blend.
Fill peppers with this mixture, and top with bread crumbs combined with cheese.
Bake in moderate oven of 350°F for 30 min.
Chef
