Healthy Pasta & Tuna Stuffed Peppers Recipe | Easy Dinner Idea

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.

This recipe appears in: Salads 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