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Main dishes

Tuna-Stuffed Peppers

Tuna-Stuffed Peppers recipe
photo by:kraft
time
prep:
15 min
total:
46 min
servings
total:
Makes 6 servings.
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What You Need

8
 ancho peppers, divided
2
Tbsp.  KRAFT Zesty Italian Dressing
2
large  tomatoes, seeded, chopped
1/2
cup  chopped onions
1
cup  chopped fresh parsley, divided
3
cans  (5 oz. each) white tuna in water, drained
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream

Make It

PLACE peppers in medium bowl. Add enough boiling water to cover peppers; let stand 10 min. or until peppers are tender. Drain peppers; cool.

MEANWHILE, heat dressing in medium skillet. Add tomatoes, onions and 3/4 cup parsley; cook 5 min. Stir in tuna; cook 15 min. or until liquid is absorbed, stirring occasionally. Stir in remaining parsley.

MAKE lengthwise cut in side of each of 6 peppers; remove and discard seeds. Fill peppers with tuna mixture. Remove stems and seeds from remaining peppers; place in blender. Add sour cream; blend until smooth. Spoon over stuffed peppers.

Kraft Kitchens Tips

How to Buy Dried Peppers
When buying dried ancho peppers, choose those that are soft to the touch. Hydrating time will be less when peppers are fresh as opposed to being overly dry.
Substitute
Substitute 8 small poblano chiles, roasted, peeled and deveined, for the hydrated ancho peppers.
Make Ahead
Stuff peppers as directed; store in refrigerator until ready to add sour cream topping before serving. No need to heat them up first.
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