Mexican Stuffed Peppers

A spicy combination of tuna fish and onion seasoned with chilli, Mexican Stuffed

Eggs

Peppers is an easily prepared dish which makes an impressive first course. This dish can also be served cold.

2 oz. butter

2 medium-sized onions, finely chopped

2 garlic cloves, crushed

4 medium-sized tomatoes, blanched, peeled, seeded and finely chopped

16 oz. canned tuna fish, drained

1 tablespoon chopped stoned olives

8 oz. Cheddar cheese, grated

1 teaspoon salt

2 teaspoon black pepper

½ teaspoon cayenne pepper

6 medium-sized green peppers, cut in half crossways, white pith removed and seeded

5 fl. oz. tomato juice flavoured with h tablespoon

Worcestershire sauce

Preheat the oven to moderate 350 F (Gas Mark 4, 180CC).

In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the onions and garlic and cook, stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent but not brown. Add the tomatoes and cook for a further 3 minutes, stirring constantly. Remove the frying-pan from the heat.

With a slotted spoon, transfer the onions, garlic and tomatoes to a medium-sized bowl. Add the tuna fish, olives, half the cheese, the salt, pepper and cayenne pepper. Mix the ingredients well with a wooden spoon until they are thoroughly combined.

Spoon the tuna fish mixture into the pepper halves. Sprinkle the top with the remaining cheese.

Place the peppers in a medium-sized baking dish. Pour the seasoned tomato juice around the peppers. Place the baking dish in the oven and bake for 30 to 40 minutes, or until the peppers are tender.

Remove the dish from the oven and transfer the peppers to a heated serving dish. Spoon over any liquid in the baking dish and serve immediately.

Alternatively, allow the peppers to cool. When they are cool, cover the dish with plastic wrap and put it in the refrigerator to chill for at least 3 hours or until the peppers are quite cold before serving.

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