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