Stuffed Bell Peppers

Ingredients
1 yellow bell pepper
1 red bell pepper
1 ½ cup tuna salad stuffing
1/4 cup fat-free cheddar cheese

 

Method

Pre-heat oven to 375 degrees. I used a toaster oven since I was only making 2 bell peppers.

Fill a pot with water, add a dash of salt, and place on high heat. When water is boiled, add the bell peppers. Bell peppers should not be cut or anything. Cover with a lid and turn to medium heat. Boil for 5 minutes, or until bell peppers are tender. They should be somewhat cooked, but not mushy. Remove from heat and let cool. When the bell peppers are cool enough to handle, cut the top off. Scoop out and discard the seeds with a spoon.

I left the yellow bell pepper full and cut the red along the ridges to form bell pepper skins (kind of like potato skins). Scoop the tuna salad stuffing into the bell peppers.

Cover an oven-safe tray with aluminum foil and place the bell peppers onto the tray. Put the tray into the oven and let bake for 12 minutes. Remove and sprinkle cheddar cheese on each bell pepper, then place back into oven for another 3 minutes, or until bell peppers begin to brown.

Remove and serve. Be careful not to burn yourself while eating. The sauce in the bell peppers is extremely hot!

Serves: 1-2

Tuna Salad Stuffing

I love stuffed bell peppers and normally stuff them with a healthy, flavor-packed tuna salad. I personally use tuna canned in water, but you can use tuna canned in oil. I think it tastes better canned in water but that’s just me. Hope you enjoy the recipe! And yes, I stuffed diced bell peppers into a bell pepper. You can use tomatoes instead. Feel free to add whatever you want to this basic recipe (relish, mustard, hard-boiled egg whites). Let me know if you try it!

Ingredients
7 oz. canned white albacore, drained of water
½ cup yellow onions, diced
2 baby bella mushrooms, diced
2 cloves garlic, minced
1 bunch cilantro, diced
1 scallion, diced
4 Tbs. fat-free mayonnaise
¼ cup red bell peppers, diced
¼ tsp. salt
¼ tsp. black pepper
Juice from 1 small lemon wedge

 

Method

Throw all ingredients into a bowl and mix with a spoon. Break the albacore into smaller chunks and combine thoroughly so that the mayonnaise is evenly distributed. Now stuff away!

Serves: 2 bell peppers and 6 mushrooms

Calories: 300
Fat: 3.5 grams