Cut around stem of bell pepper and remove it. Quarter bell pepper, slicing it lengthwise along its natural ribs or sections, to form bell pepper “boats”. Remove seeds and trim membranes from each bell pepper boat. Mince one section of pepper or one of the “boats”, add one tablespoon to a small bowl, and reserve the rest as garnish. Place the other 3 pepper boats on a plate, and set aside. Mince onion, celery, and carrot. Add to bowl with pinch of salt and dash of pepper. Open pouch of tuna and pour off excess water. Add to the bowl of minced vegetables. Mix well then add your choice of salad dressing, stirring everything together to coat with dressing. Stuff bell pepper boats with tuna salad. Garnish with chopped bell pepper and serve.
NOTE: salad dressing option, choose 1 of the following: Light Mayonnaise, Light Sour Cream, 0% Fat Plain Greek Yogurt, or No Mayo Mayo, Organic Eats recipe on Big Oven.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (241g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 23 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 30.4mg||9 %|
|Sodium 724.7mg||25 %|
|Potassium 488mg||13 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 13.5g|
|Protein 20.2g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 172
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