Tuna Stuffed Bell Peppers Bake - cooking recipe

Ingredients

4 large green bell peppers
1 cup raw long grain rice, cooked according to package directions and seasoned to taste
1 (6 ounce) can chunk light tuna packed in oil, drained
1 small onion, finely chopped
1 (10 ounce) package frozen corn kernels, thawed
1/2 cup finely chopped fresh mushrooms
salt
pepper
paprika
1 ripe tomatoes, peeled, seeded, and finely chopped
1/2 cup shredded sharp cheddar cheese
3 cups hot water

Preparation

Cut a wide circle around the stems of the peppers; lift off the lids and discard.
Scoop out and discard seeds and membranes; trim the bottoms of the peppers so they will stand up straight and not tilt over; arrange peppers in a 2 quart casserole dish.
In a mixing bowl, mix together the rice, tuna, onion, corn, mushrooms, salt, pepper, and paprika to taste.
Stuff equal amounts of the tuna mixture into the peppers; spoon equal amounts of chopped tomato over the mixture and sprinkle with cheese.
Pour hot waer around the peppers;.
Bake in a 350 degree oven for 30-35 minutes or until the tops are golden.
Carefully lift peppers out of the casserole using a slotted spoon and place on individual plates.