Tuna-stuffed Peppers and Potatoes

AS RECEITAS LÁ DE CASA
14Ingredients
45Minutes
690Calories

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.

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Ingredients

US|METRIC
  • 5 medium potatoes
  • 1 red pepper
  • 0.5 deciliters olive oil
  • 1 onion (chopped)
  • 3 cans tuna (drained)
  • 3 deciliters tomato sauce
  • 2 teaspoons butter
  • 2 teaspoons flour
  • 150 milliliters milk
  • salt
  • pepper
  • nutmeg
  • 120 grams grated cheese
  • 1 teaspoon paprika
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    Directions

    1. Preheat oven to (MISSING TEMP)
    2. Wash potatoes well, but do not peel.
    3. Bring pot of water to a boil.
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    NutritionView More

    690Calories
    Sodium33% DV800mg
    Fat48% DV31g
    Protein67% DV34g
    Carbs23% DV68g
    Fiber40% DV10g
    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.