Tuna-Stuffed Peppers from The Robert Carrier Cookbook by Robert Carrier

Tuna-Stuffed Peppers from The Robert Carrier Cookbook by Robert Carrier

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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...

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Ingredients

  • milk
  • 2 slices white bread
  • 4-6 tomatoes, peeled, seeded and chopped
  • 1 egg, well beaten
  • 4-6 green peppers
  • salt and freshly ground black pepper
  • 1 can tuna fish (about 7 ounces)
  • 16 ripe olives, pitted and chopped
  • 4 tablespoons olive oil

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