|Nutritional Guidelines (per serving)|
|Servings: 6 Stuffed Peppers (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bell peppers are filled with a tuna and chopped vegetable stuffing mixture then topped with potato chip crumbs. This is a very tasty flavor combination for stuffed peppers. Stick with green bell peppers, or make a colorful presentation with yellow and red peppers.
- 6 medium bell peppers
- 1 1/2 cups cooked rice
- 1 can or pouch (about 7 ounces) tuna, drained and flaked
- 1/2 cup chopped celery
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped canned pimiento
- 1/2 teaspoon salt
- Dash pepper
- 3/4 cup mayonnaise
- 1/2 cup crushed potato chips
Cut peppers in half lengthwise; remove tops and seeds. Cook peppers in a small amount of boiling salted water for about 5 minutes; drain. Sprinkle peppers inside with a little salt; place in a shallow baking dish.
In a bowl, combine rice with tuna, celery, onion, pimiento, 1/2 teaspoon salt and dash pepper. Gently stir in mayonnaise until well blended.
Spoon tuna rice mixture into pepper shells. Pour about 1/2 cup of water into the baking dish around tuna and rice stuffed peppers. Sprinkle potato chip crumbs over top of each stuffed pepper.
Bake tuna and rice stuffed peppers at 350 F for 30 minutes.