Stuffed Seafood Peppers
What can equal the flavor of a roasted bell pepper?  Nothing has such a distinctive taste! The problem with stuffed peppers is that the filling can be bland, so add some flavor ingredients to enhance and complement the wonderful taste of roasted green bell peppers . . .
Stuffed Peppers

2 ½ lbs large bell peppers (green)

1 cup small shrimp

3 tins tuna

1 cup shredded cheese

1 cup cooked rice

¼ cup black olives, shredded

1 small onion, finely diced

1 clove garlic, minced or pressed

1 tbls sesame oil

2 tbls horseradish

2 tsp pepper

3 tbls lemon juice

2 mushrooms, chopped

Tomato Sauce

1 tin tomato soup, Aylmer or Heinz

¼ cup water from seafood

¼ cup salsa

1 tbls balsamic vinegar

Stuffed Green Peppers

Collect any juice from the shrimp and add to it from the tuna water to equal ¼ cup of liquid.  Refrigerate until needed.

Combine tuna, shrimp, and lemon juice.  Add the cheese, rice, mushrooms, olives, onion, and garlic.  Mix horseradish, pepper, and sesame oil and drizzle over the ingredients.  Stir well to combine, then set aside.

Preheat oven to 350° F.  Line a medium baking sheet with parchment or foil for easy cleanup.

Remove the stems from the bell peppers.  Decide how you want to stuff them by considering their size. 

Buy my art at Peppers ready for the oven
Very large peppers can be halved for ease of cleaning; determine which sides are flattest and slice through the adjacent sides to halve.  Smaller peppers can be sliced just below the shoulder or stuffed through the hole where the stem was removed.  (This is easier for someone with long slender fingers, however.)  The removed cap can be used as a lid during baking.
Find the RECIPE INDEX page . . .

Slice your peppers and remove the seeds and pith.  Use an ice cream scoop or portion scoop to manage the filling.  Stuff the shoulder area of the peppers first if they’ve been halved.  Pack the filling firmly into the peppers and top with extra shredded cheese.  Arrange them on the baking sheet and place in oven.

Bake for 45 minutes. 

Meanwhile, prepare the sauce. Whisk the seafood water into the tomato soup along with the salsa, balsamic vinegar, and ground pepper.  When peppers are ready, heat the sauce in the microwave for one minute on high, then two minutes on medium.  Serve over peppers.

Stuffed Green Peppers

If you prefer, you can make a cheese sauce using a tin of cheddar cheese soup whisked with ¼ cup of milk.  In this case, you may also wish to add 4 tablespoons of fresh minced dill weed to the filling. Or, try our Cheese Sauce Recipe . . .

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