Pasta and Tuna Filled Peppers

Pasta and Tuna Filled Pepper Photo
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:

  1. 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.

  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.
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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