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)|
- Cook pasta according to package directions, omitting salt. Rinse and drain. Set aside.
- 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.
|Serving Size:||1 filled pepper (without cheese topping)|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||16 %|
Check out more recipes for Salads