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Pasta and Tuna Filled Peppers

Pasta and Tuna Filled Pepper

Pasta and Tuna Filled Pepper

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.


Makes 4 servings


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)


  1. Cook pasta according to package directions, omitting salt. Rinse and drain. Set aside.
  2. 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.*
  3. Combine cooked pasta, tomatoes, tuna, celery, 1/2 cup cheese, mayonnaise and seasoning in large bowl until well blended; spoon evenly into pepper shells.
  4. 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.

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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