A Winner and Tuna Stuffed Peppers

by Joanne on September 16, 2011

It’s been a week of ups and downs.  Thursday ended on an “up” note because….

drum roll

I’m a FINALIST in the California Raisin Bread Contest once again!  Ted and I will be going to Manhattan, Kansas for the second time.

Here’s a preview of my winning recipe:

DSC_7600

Marathon Mini Loaves.

More on the contest, the raisins, the judging, when we get to Kansas on October 13th.  Until then, make sure to become a fan of the California Raisin Board.

Raisin

Speaking of marathons (you know, “marathon mini loaves???) yes, I’m STILL in training for Philadelphia on November 20th.  It’s not going quite as planned. I’ve suffered severe burnout this week. I think it’s because I let a couple of races that didn’t go as planned get to me. As a running coach, I would say to any client “Let it go.  There will be good races and there will be not so good races. The more important point of focus is that you finished.  Besides, those were not the races you’re in training for”. So more on that later.  For now, I’m HUNGRY!

Quick and Easy  – TUNA STUFFED PEPPERS

DSC_7941

  • 6 large green peppers
  • 3/4 cup chopped celery
  • 2 TBS olive oil
  • 2 TBS cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup 2% milk
  • 3/4 cup vegetable broth
  • 1 cup shredded cheese
  • 5 oz chopped sun dried tomatoes, oil packed
  • 1/2 TBS Worcestershire sauce
  • 12 oz can Chunk Light Tuna, drain and flake
  • 3/4 cup quick cooking rice
  • 1 can corn
  • 1/2 cup crushed Tortilla chips

Cut the tops off the peppers, remove core, seeds and wash. Put in a saucepan and add about 3/4 inch water. Bring to a boil and allow to cook for 5 minutes. Drain on paper towel.

In a large saucepan, heat the oil and add the celery.  Cook for 5 minutes over medium heat.  Add the cornstarch, salt and pepper.  Add the milk and broth and stir until thick and boiling. Allow to cook 2 more minutes.

Add the cheese, tomatoes, Worcestershire sauce and stir until cheese melts.  Add the tuna, rice and corn.

Fill each pepper with the mix, top with crushed tortillas, cover with foil and bake for 50 minutes.

DSC_7944

These had a lot of flavor from all good things coming together like the cheese, sun dried tomatoes, Worcestershire sauce, and corn.  If you don’t like tuna, what about using cooked chicken?

DSC_7945

I promise, it won’t disappoint.   What’s your favorite filling for stuffed peppers?  Is it traditional hamburger?

Now I have to practice my bread baking!

Print Friendly, PDF & Email

3 Comments

  • At 2011.09.16 12:11, Bonnie said:

    Is that scrumptious peanut butter filling in the bread? Looking forward to reading about the contest and reading the recipe.

    • At 2011.09.16 22:10, Kankana said:

      Congrats! That bread looks lovely 🙂
      As for the other recipe .. i never thought of stuffing tuna in peppers .. but it looks like a great idea.

      • At 2011.09.17 02:37, Treat and Trick said:

        Congrats! Gorgeous bread and healthy stuffed pepper. Never thought that we can stuff all healthy stuff in them.

        Previous post:

        Next post: