Pasta and Tuna Filled Peppers

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Pasta and Tuna Filled Peppers."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/pasta-and-tuna-filled-peppers-recipe.htm>  21 November 2008.

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.



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


This recipe appears in: Salads