Tuna-Stuffed Peppers

• 4 to 5 c. bread crumbs
• 3/4 c. margarine
• 1 (7 oz.) can tuna
• 1/4 c. chopped pepper
• 1/4 c. finely chopped celery
• 1/4 c. chopped onion
• 1 c. corn
• salt to taste
• 1/4 tsp. pepper
• 1/4 tsp. each: tarragon and oregano
• 4 or 5 whole peppers, washed, cut and seeded and parboiled

1. Melt margarine in heavy skillet.
2. Add crumbled bread and toast, stirring frequently to prevent burning.
3. Add all ingredients, except whole peppers.
4. Heat to blend flavors.
5. Fill prepared peppers and place in suitable baking dish containing an inch of more of water.
6. Bake at 350u0b0 for 35 to 45 minutes.
7. (These may also be cooked in a deep skillet, using 1 to 2 inches of water and place over low/medium heat for 25 minutes.)

bread crumbs, margarine, tuna, pepper, celery, onion, corn, salt, pepper, tarragon, peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=764491 (may not work)