Fish

Tuna Stuffed Sweet and Sour Peppers takes 10 minutes to prepare.

Tuna Stuffed Sweet and Sour Peppers takes 30 minutes to cook.

Tuna Stuffed Sweet and Sour Peppers makes 4 servings.

The ingredients for Tuna Stuffed Sweet and Sour Peppers are:

2 large Bell Peppers
3 cups (3 oz) toasted, cubed Italian Bread
1/4 cup white or dark Raisins
2 tbsp Pompeian Gourmet Red Wine Vinegar
1 tbsp Granulated Sugar
1/8 tsp Salt
1/8 tsp ground Black or Crushed Red Pepper or Red Pepper Flakes (optional)
1 tbsp Olive Oil
1 cup (8 fl oz) Water

Here is how you make Tuna Stuffed Sweet and Sour Peppers:

Wash and core peppers, cut abut 1/2 inch from the tops, and remove seeds and excess inner pulp. Stand peppers up and place in a pan with 1 cup of salted water along with the tops, bring to boil, cover, and cook for 5 minutes. Remove from heat and set aside. Do not discard water?Xyou??ll use it to moisten the stuffing.Place the bread cubes in a medium-sized mixing bowl. Mince the cooked tops you cut from the peppers and add to the bowl. Sprinkle in the ground or red pepper to taste, but don??t overdo it, even if you like things hot, because you don??t want to overpower the sweet-sour taste. Add the raisins. Dissolve the sugar in the wine vinegar and drizzle this evenly over the bread mixture in the bowl. Gradually stir in about 1/2 cup of the water reserved from par-boiling the peppers and mix until the stuffing is moist. Drain and add the tuna and finish mixing.Set the peppers in an oven-safe baking dish, shaking out any water that might be inside them. Sprinkle salt very lightly on the inside of each pepper. You can halve the peppers now or leave them whole (I do the latter), stuffing them all the way to the top. Drizzle olive oil over the peppers, and add a tiny amount of water to the bottom of the dish.Bake uncovered for 30 - 40 minutes in a pre-heated 350?a oven. It??s normal for the top of the stuffing to be a bit crunchy and the edges of the peppers to develop a slight roasted appearance. If you halved them before stuffing and baking, keep an eye on them and cover loosely with foil if they begin to get too dry. Serve hot.Serving Size:?4 half pepper servings

The nutritional information for Tuna Stuffed Sweet and Sour Peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 219.7

• Total Fat: 5.2 g
• Cholesterol: 29.1 mg
• Sodium: 407.3 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 2.4 g
• Protein: 18.9 g