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Tuna-stuffed Peppers and Potatoes
AS RECEITAS LÁ DE CASA
Description
When boiled, halved, and with the flesh scooped out (and reserved), potato shells make clever vessels for holding savory fillings and then finishing in the oven. In this recipe, the filling includes tuna cooked with chopped onion, tomato sauce, and the reserved potato flesh. These potato halves are then covered with a luscious bechamel sauce, sprinkled with grated cheese and paprika, and then baked to heat through and crisp up the top, which also becomes wonderfully golden brown.
Ingredients
Directions
- Preheat oven to (MISSING TEMP)
- Wash potatoes well, but do not peel.
- Bring pot of water to a boil.
NutritionView More
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Calories690Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol70mg23% |
Sodium800mg33% |
Potassium1840mg53% |
Protein34g67% |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate68g23% |
Dietary Fiber10g40% |
Sugars16g32% |
Vitamin A80% |
Vitamin C160% |
Calcium35% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.