4 large green peppers
1 cup Medium White Sauce
1 teaspoon lemon juice
½ teaspoon paprika
1 7-ounce can tuna fish or 7¾-ounce can salmon
¼ cup (1-ounce) grated
Parmesan or Cheddar cheese
1. Grease a 2-quart baking dish.
2. Rinse and slice stem ends from peppers.
3. With a knife or spoon, remove and discard white fiber and seeds. Rinse cavities. Drop into boiling salted water to cover and simmer 5 minutes. Remove peppers from water and invert. Set aside to drain.
4. Meanwhile, prepare medium white sauce.
5. Blend lemon juice and paprika into sauce and set aside.
6. Drain and flake tuna fish or salmon with a fork.
7. Combine with sauce; spoon mixture into peppers. Place in baking dish.
8. Bake at 350°F about 15 minutes. Just before serving, sprinkle with Parmesan or Cheddar cheese.
9. Other kinds of fish may be used, or combinations or several kinds.
4 SERVINGS
Rice-Stuffed Peppers: Follow recipe for Tuna-Stuffed Peppers. Substitute Tomato Sauce for Medium White Sauce. Substitute 1/2 pound ground beef for tuna fish. Brown ground beef in 2 tablespoons shortening, breaking it into small pieces with fork or spoon. Prepare 2/3 cup package precooked rice according to directions on package. Mix with sauce and browned meat. Heap mixture into peppers and bake as in Tuna Stuffed Peppers.