Tuna Stuffed Bell Peppers Bake

Something different and I love tuna.

• Ready In: 1 hr 35 mins
• Serves: 4

Ingredients

• 4  large green bell peppers
• 1  cup  raw long grain rice, cooked according to package directions and seasoned to taste
• 1 (6 ounce) can  chunk light tuna packed in oil, drained
• 1  small onion, finely chopped
• 1 (10 ounce) package frozen corn kernels, thawed
• 1⁄2 cup  finely chopped fresh mushrooms
•  salt
•  pepper
•  paprika
• 1  ripe tomatoes, peeled, seeded, and finely chopped
• 1⁄2 cup  shredded sharp cheddar cheese
• 3  cups hot water

Directions

1. Cut a wide circle around the stems of the peppers; lift off the lids and discard.
2. Scoop out and discard seeds and membranes; trim the bottoms of the peppers so they will stand up straight and not tilt over; arrange peppers in a 2 quart casserole dish.
3. In a mixing bowl, mix together the rice, tuna, onion, corn, mushrooms, salt, pepper, and paprika to taste.
4. Stuff equal amounts of the tuna mixture into the peppers; spoon equal amounts of chopped tomato over the mixture and sprinkle with cheese.
5. Pour hot waer around the peppers;.
6. Bake in a 350 degree oven for 30-35 minutes or until the tops are golden.
7. Carefully lift peppers out of the casserole using a slotted spoon and place on individual plates.