I made this recipe for dinner tonight. Its kind of a stuffed pepper mixed with a tuna casserole. I think I might actually start putting all of my casseroles into peppers or some other stuffable vegetable. Casserole dishes are a pain in the ass to clean, it makes it much easier if you can just eat the vessel its cooked in.
1/4 cup (1/2 stick) butter
2/3 cup chopped celery
2/3 cup chopped onion
2/3 cup chopped carrot
1/4 cup all purpose flour
2 1/2 cup milk
3/4 cup shredded cheddar cheese
12 oz pouch tuna
salt and pepper to taste
2 cups cooked brown rice
6-7 peppers tops removed and cored
Crusty topping:
1/2 cup panko bread crumbs
2 tbls melted butter
2 tbls shredded cheddar
Start by preheating your over to 375 degrees and if your rice isn't already done get it going. While the rice cooks chop all your vegetables. Once everyone is chopped and in place melt the butter over medium heat in a large saute pan. When the butter has melted and starts to bubble add your celery, onion, and carrot (also known as a mirepoix, wiki that shit). Cook just until the vegetables are tender and the onions are translucent. Now shake your flour evenly over the mixture and slowly fold in trying not to toss any out of the pan. This is what is known as a roux and is the base thickener for most sauces. Stir gently until the flour slightly browns and lets off a nutty smell, about 5 minutes. After that turn the heat down slightly and began slowly adding the milk whisking as you pour. Slowly bring this up to a boil continuing to stir so as to not scorch the milk, then turn the heat down to a simmer and stir for 5 more minutes. Now removed the pan from heat and add your cheese, tuna, and rice stirring as you add.
Let cool slightly and then fill your peppers being sure there are no air pockets inside. Leave a small amount of room on top, just enough to pack the crust on. Mix your melted butter to the panko and cheese then stuff about a tablespoon or two on top of each pepper pressing down to insure there are no air bubbles. (If you have trapped air bubbles your pepper may actually turn into a grenade in the oven when the air gets hot and expands.) Bake the peppers for about 45 minutes or until the pepper begins to crinkle and the bread crumbs on top are golden brown. Let sit for 10 minutes before serving.
