Tuna-stuffed Peppers and PotatoesAs receitas lá de casa
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.
- 5 medium potatoes
- 1 red pepper
- 1/2 deciliter olive oil
- 1 onions (chopped)
- 3 cans tuna (drained)
- 3 deciliters tomato sauce
- 2 teaspoons butter
- 2 teaspoons flour
- 150 milliliters milk
- 120 grams grating cheese
- 1 teaspoon paprika
- 1Preheat oven to (MISSING TEMP)
- 2Wash potatoes well, but do not peel.
- 3Bring pot of water to a boil.
- 4Cook whole potatoes in boiling water for 4-5 minutes (will not be fully cooked).
- 5Cut potatoes and pepper in half lengthwise.
- 6Scoop out some of potato flesh into a small bowl and set aside. Leave enough potato to form a "bowl" strong enough to be filled, about 1 cm (approximately 1/3 inch) thick.
- 7Remove and discard all seeds and ribs of pepper.
- 8Heat oil in a skillet and sauté chopped onion.
- 9Add reserved potato flesh and cook briefly.
- 10Add drained tuna and tomato sauce.
- 11Cook more and mash with a fork.
- 12In a separate pan, melt butter and sprinkle with flour. (MISSING INSTRUCTIONS).