Monday’s Bread Bowl: Tuna Stuffed Chili Peppers ala Mexico

Spicy, cheesy, and seafoodie

We recommend this dish if you’re in the mood for some Mexican comfort food that’s spicy but also loaded with seafood flavor.  Here’s the recipe:

1 large mixing bowl

1 metal bowl

Aluminum foil

1 (28 oz.) can green chile enchilada sauce

1 pair metal tongs

1 baking pan

1 whole egg, beaten

2 (12 oz.) blocks, queso fresco, chopped into small cubes

8 – 12 Carmen (Corno di toro-type) peppers

2 (5 oz.) cans of tuna, drained

1 cup spinach, coarsely chopped

1 yellow onion, diced small

3 garlic toes, minced

Olive oil

Cooking and Directions:

Slightly roast peppers on stove-top with metal tongs.  Do not blacken.  Turn as needed.  Create blisters but do not char.  Place peppers in metal bowl and set aside.  Combine cheese, tuna, onion, garlic, and egg in mixing bowl.  Mix well.  Set aside.

Preheat oven at 350 degrees.  Make a lengthwise incision in each pepper.  Remove seeds.  Repeat until all peppers are clean.  Carefully stuff peppers with tuna mixture as shown.  Position stuffed peppers on foil-lined baking pan.  Drizzle tops of peppers with olive oil.  Finally, pour green chile verde enchilada sauce in pan and around peppers.  Place peppers in oven for 1 hour or until cheese starts to brown.  Serve immediately.