Tuna Stuffed Bell Peppers Bake

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 large green bell peppers
• 1 cup raw long grain rice, cooked according to package directions and seasoned to taste
• 1 (6 ounce) can chunk light tuna packed in oil, drained
• 1 small onion, finely chopped
• 1 (10 ounce) package frozen corn kernels, thawed
• 1/2 cup finely chopped fresh mushrooms
• salt
• pepper
• paprika
• 1 ripe tomato, peeled, seeded, and finely chopped
• 1/2 cup shredded sharp cheddar cheese
• 3 cups hot water

Recipe

• 1 cut a wide circle around the stems of the peppers; lift off the lids and discard.
• 2 scoop out and discard seeds and membranes; trim the bottoms of the peppers so they will stand up straight and not tilt over; arrange peppers in a 2 quart casserole dish.
• 3 in a mixing bowl, mix together the rice, tuna, onion, corn, mushrooms, salt, pepper, and paprika to taste.
• 4 stuff equal amounts of the tuna mixture into the peppers; spoon equal amounts of chopped tomato over the mixture and sprinkle with cheese.
• 5 pour hot waer around the peppers;.
• 6 bake in a 350 degree oven for 30-35 minutes or until the tops are golden.
• 7 carefully lift peppers out of the casserole using a slotted spoon and place on individual plates.