Our garden is still producing copious amounts of green peppers. I am literally overflowing with them. Stuffed pepper soup along with stuffed peppers, western omelets and green pepper salads have been on the menu. Trying to think of new ways to use them has become a daily challenge. Well yesterday I was also missing my grandmother and whenever I think of her I always think of my Classic Tuna Noodle Casserole… It was one of her favorites. So I decided to make it, but instead of a casserole, I would stuff the peppers with it. Turned out to be really good. I love when that happens! Click on the Classic Tuna link to read a little bit about my Grandmother. She was an amazing women!

Classic Tuna Noodle 
8-10 Medium green peppers
2 cans Albacore tuna in oil
2 cups dry elbow noodles
1 stick butter
1- 1/2 cups whole milk
2 medium onions diced
3 stalks celery heart diced
2 green peppers diced
1 shallot diced
1/3 cup flour
2 cups sharp cheddar cheese shredded
salt & pepper
1/4 cup garlic bread crumbs
1/4 cup grated Parmesan cheese

Preheat oven to 350°F. In a large pot, boil pasta according to directions. Drain tuna reserving the oil and combine the pasta and tuna together. Set aside. In same pot heat butter along with the oil from the tuna cans and saute onions, celery and peppers until tender. When tender add flour and cook for 3 to 5 minutes. Add milk and heat until contents begin to thicken. You are making a bechamel sauce. Pour thickened bechamel into pasta and tuna. Add 1-1/4 cups cheese and mix gently. Clean out 8 – 10 green peppers like little cups. Fill each one with the tuna mixture and nestle in a baking dish. Top each one with some bread crumbs mixed with Parmesan cheese and bake for 35 to 40 minutes.

Enjoy!

Heidi

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