Recipe Categories
Meat
Back To Stuffed Peppers

James's Tuna & Rice

6 medium green bell peppers
salt
1 1/2 cups cooked rice
1 can or pouch (about 7 ounces) tuna, drained and flaked
1/2 cup chopped celery
2 tablespoons finely chopped onion
2 tablespoons finely chopped canned pimiento
1/2 teaspoon salt
dash pepper
3/4 cup mayonnaise
1/2 cup crushed potato chips
Cut peppers in half lengthwise; remove tops and seeds. Cook peppers in a small amount of boiling salted water for about 5 minutes; drain. Sprinkle peppers inside with a little salt; place in a shallow baking dish. In a bowl, combine rice with tuna, celery, onion, pimiento, 1/2 teaspoon salt and dash pepper. Gently stir in mayonnaise until well blended. Spoon tuna rice mixture into pepper shells. Pour about 1/2 cup of water into the baking dish around tuna and rice stuffed peppers. Bake tuna rice stuffed peppers at 350° for 30 minutes. Makes 6 tuna and rice stuffed peppers.

Ask yourself whether you are happy, and you will cease to be so.

- John Stewart Mill