Ingredients
|
1
|
cup
|
boiling water
|
|
6
|
|
green bell peppers
|
|
1
|
can
|
(10 oz.) tuna packed in water, drained and flaked
|
|
1
|
cup
|
Blue Ribbon® White Rice
|
|
2
|
Tbsps
|
onion, grated
|
|
3/4
|
cup
|
American cheese, grated
|
|
3/4
|
cup
|
milk
|
|
1/2
|
tsp
|
salt
|
|
1/4
|
tsp
|
hot pepper sauce
|
|
1/3
|
cup
|
water
|
|
|
|
tomato sauce, optional
|
Cooking Directions
Preheat oven to 350°F. Prepare rice according to package instructions.
Remove stems from green peppers, making a large hole in the top. Scoop out the seeds and membranes. Cook peppers in boiling water for about 10-minutes; drain well.
Drain and flake tuna; stir in rest of ingredients (including cooked rice); except water. Mix well and pack into peppers. Place stuffed peppers in shallow baking dish. Pour water around peppers. Bake for 30-minutes. If desired, serve with tomato sauce.