Pasta and Tuna Filled Peppers
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Pasta and Tuna Filled Pepper
YIELD Makes 4 servings
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Add pizzazz to this bell pepper dish–serve each salad in a different color pepper. The colors will jazz up the table and the flavorful filling will excite your taste buds.
INGREDIENTS
| 3/4 | cup uncooked ditalini pasta |
| 4 | large green bell peppers |
| 1 | cup chopped seeded fresh tomatoes |
| 1 | can (6 ounces) white tuna packed in water, drained and flaked |
| 1/2 | cup chopped celery |
| 1/2 | cup (2 ounces) shredded reduced-fat cheddar cheese |
| 1/4 | cup fat-free mayonnaise or salad dressing |
| 1 | teaspoon salt-free garlic and herb seasoning |
| 2 | tablespoons shredded reduced-fat cheddar cheese (optional) |
PREPARATION:
- Cook pasta according to package directions, omitting salt. Rinse and drain. Set aside.
*For more tender peppers, cook in boiling water 2 minutes. Rinse with cold water; drain upside down on paper towels before filling.
- Cut thin slice from top of each pepper. Remove seeds and membranes from insides of peppers. Rinse peppers; place, cut side down, on paper towels to drain.*
- Combine cooked pasta, tomatoes, tuna, celery, 1/2 cup cheese, mayonnaise and seasoning in large bowl until well blended; spoon evenly into pepper shells.
- Place peppers on large microwavable plate; cover with waxed paper. Microwave on HIGH 7 to 8 minutes, turning halfway through cooking time. Top evenly with remaining 2 tablespoons cheese before serving, if desired.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
| Serving Size: | 1 filled pepper (without cheese topping) |
| Sodium | 574 mg |
| Protein | 19 g |
| Fiber | 2 g |
| Carbohydrate | 27 g |
| Cholesterol | 26 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 16 % |
| Calories | 216 |
DIETARY EXCHANGE:
| Meat | 2 |
| Vegetable | 2 |
| Starch | 1 |
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