Tuna-Stuffed Peppers

Preparation info

  • Serves

    4 to 6

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About

    Ingredients

    • 4-6 green peppers
    • 2 slices white bread
    • milk
    • 1

    Method

    Trim stem ends of peppers, and scoop out seeds and fibres.

    Trim crusts from bread; soak bread in milk until thoroughly moistened; drain. Mix together with beaten egg and chopped tomatoes and olives. Drain tuna fish; flake it, and add to stuffing mixture. Mix well, and season to taste with salt and freshly ground black pepper.

    Stuff peppers with mixture and place in a heatproof b