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Ingredients
6 Medium or 8 small green peppers
3 (6 1/2 oz) Cans tuna in vegetable oil
1 (8 oz) Can whole kernel corn, drained
1/4 Cup mayonnaise
1/4 Cup sour cream
1/4 Cup chili sauce
1/4 Teaspoon Tabasco sauce
Instructions
Cut tops off green peppers; reserve. Remove inside core and seeds. Cover peppers with boiling water and let stand 2 minutes. Drain and chill. Remove stems from tops of green peppers; chop tops and combine with tuna and corn. Bottoms of peppers should be flat to stand upright; cut to make even, if necessary. Fill peppers with tuna mixture; chill. Combine mayonnaise, sour cream, chili sauce and Tabasco. Serve with salad. Dressing may be combined with tuna mixture before peppers are filled, if desired.