Tuna-stuffed bell peppers


Bell pepper Ingredients:

4 large red peppers

White wine sauce (see recipe below)

2 7 oz. cans of tuna fish

1 c. grated Parmesan cheese

Bell pepper Directions:

Preheat oven to 350F. Grease a 2-qt. baking dish. Rinse the peppers and remove their tops, stems and cores. Rinse the peppers again and drop them into salted boiling water. Cover and simmer for five minutes. Remove the peppers from the water and turn them upside down to drain. Drain and flake the tuna with a fork, then combine with the room temperature sauce. Fill the peppers with the tuna mixture and place in baking dish. Bake for 15 minutes. Sprinkle with Parmesan cheese and return to oven. Use broiler, if necessary, to melt and brown the cheese. 

White wine Sauce Ingredients:

1 shallot, minced

2 cloves garlic, minced

1.5 T. extra-virgin olive oil

2 c. white wine

2-3 plum tomatoes or 1 14.5 oz can whole tomatoes, hand crushed

Juice from 1/2 a lemon

1 T. paprika

White Wine Sauce Directions:

Saute shallot in olive oil for 2-3 minutes, until soft. Add garlic and saute for 30 seconds. Deglaze skillet with white wine, then add tomatoes, lemon juice and paprika. Heat to a boil, then reduce to medium heat. Continue cooking until tomatoes have rendered their liquid and total volume is reduced by half (20-25 minutes). 

Additional Information

Recipe Source: Chef Submissions
Submitted By: Chef Santo Bruno