Wednesday, May 10, 2017

Herbed Tuna Stuffed Peppers

Serves 4 (serving size is 2 filled pepper halves)
Recipe from So Easy by Ellie Krieger
Husband-Tested in Marimar’s Kitchen
(Alice’s Daughter-in-Law)

On our last visit to Mexico to see our family, our daughter-in-law made this tasty light lunch using fresh herbs.  It requires no cooking and so it’s a perfect dish for a hot day.  Serve this with a fruit salad for a very healthful lunch.

4 red or yellow or orange bell peppers, stemmed and cut in half crosswise
¼ cup extra-virgin olive oil
3 Tablespoons fresh lemon juice
2 teaspoons Dijon mustard
½ teaspoon Kosher salt
¼ teaspoon freshly ground pepper
4 (6 oz.) cans chunk light tuna in water, drained
1 ½ cups lightly packed baby arugula leaves, roughly chopped
1 cup lightly packed fresh basil leaves, minced
1 cup lightly packed fresh parsley leaves, minced
3 Tablespoons loosely packed fresh tarragon leaves, minced
1/2 cup shredded carrot (optional)

Using a paring knife, remove the seeds and white membrane from inside the pepper halves. 
In a large bowl, combine the olive oil, lemon juice, mustard, slat and peppers and whisk to incorporate.  Add the tuna, arugula and minced herbs and stir to incorporate.  Spoon about ½ cup of the tuna mixture into each pepper half and serve, or place the filled peppers in airtight containers in the fridge.  They will keep chilled for up to 2 days.
This makes a great, light lunch served with a summer ripe tomato!
Nutritional Info per Serving:  380 calories; 15 grams fat (2 g sat. fat; 10 g mono fat; 2 g poly fat); 47 grams protein; 3 grams carbohydrates; 3 grams fiber; 105 cholesterol; 1020 mg sodium (Excellent source of protein, vitamins A, C, and K; Good source of fiber, folate, manganese; potassium; vitamin B6)

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