Tuna-Rice Stuffed Bell Peppers

Ingredients:

1 cup boiling water 
6 green or red bell peppers, medium size 
1 can (6.5 oz) chunk-style tuna, drained and flaked 
1 cup long grain rice 
1/4 cup onion, minced
1/2 cup cheddar cheese, grated 
3/4 cup milk 
1/2 tsp salt 
1 bird or goat pepper 
1/3 cup water 
tomato sauce, optional
Garnish with lime and parsley

Directions:
Preheat oven to 350°F. Prepare rice according to package instructions. Remove the stems from the green peppers, making a large hole in the top. Scoop out the seeds and membranes. Cook peppers in boiling water for about 10 minutes then drain well. 

Drain and flake tuna. Stir in the other ingredients (including the cooked rice) except for the water. Mix well and spoon into the peppers. Pack filling down lightly. Place stuffed peppers in a shallow baking dish. Pour the water around the peppers. Bake for 30-minutes. If desired, serve with tomato sauce.

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