BRUNSWICK® TUNA STUFFED BELL PEPPERS
![BRUNSWICK<sup>®</sup> TUNA STUFFED BELL PEPPERS](https://brunswick.ca/wp-content/uploads/2019/08/CSK_0619_0532-large-1024x683.jpg)
![duration](https://brunswick.ca/wp-content/themes/brunswick/img/icon-time.png)
Time 30 minutes or Less
![servings](https://brunswick.ca/wp-content/themes/brunswick/img/icon-servings.png)
Servings 4
Ingredients
- 1 can BRUNSWICK® FLAKED TUNA with SWEET CORN, drained
- 4 large bell peppers (yellow, orange or red)
- 2 cups rice, cooked
- 1 cup onion, minced
- 2 tbsp. celery, chopped
- 2 tbsp. pimento, chopped
- ½ tsp garlic powder
- ½ cup cheddar cheese, grated
- 2 tbsp. olive oil
- Salt to taste
- Parsley for garnish
Directions
- 1Wash bell peppers, slice off tops, and remove seeds and membranes.
- 2In a mixing bowl, combine rice, onion, celery, pimento, garlic, cheese, and BRUNSWICK® FLAKED TUNA with SWEET CORN
- 3Stuff bell peppers with the tuna mixture and replace the tops
- 4Rub 1 tbsp of olive oil over the outsides of the bell papers and on the baking tray
- 5Bake stuffed bell peppers in an oven preheated to 375° F for 20 minutes; then increase the temperature to 425° F and bake an additional 15 minutes.
- 6Garnish with parsley