Since 1977, I’ve been testing recipes on my beloved husband. All of the recipes on my blog have been Husband-Tested in my kitchen using ingredients I purchase at our community-owned grocery store, Lost River Market & Deli and also at the Orange County HomeGrown Farmers Markets in the beautiful hills of South Central Indiana. I do this as a hobby on a volunteer basis. I LOVE TO COOK!
Wednesday, May 10, 2017
Herbed Tuna Stuffed Peppers
(serving size is 2 filled pepper halves)
Recipe from So
Easy by Ellie Krieger
in Marimar’s Kitchen
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
Tablespoons fresh lemon juice
freshly ground pepper
4 (6 oz.)
cans chunk light tuna in water, drained
1 ½ cups
lightly packed baby arugula leaves, roughly chopped
paring knife, remove the seeds and white membrane from inside the pepper
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)