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Tuna In Pepper Cups Recipe
|Green peppers||6 Medium|
|Packaged precooked rice||3⁄4 Cup (12 tbs)|
|Canned tuna||7 Ounce, drained|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped onion||2 Tablespoon|
|Finely chopped canned pimiento||2 Tablespoon|
|Mayonnaise/Salad dressing||3⁄4 Cup (12 tbs)|
|Finely crushed potato chips||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2388 Calories from Fat 1594
% Daily Value*
Total Fat 178 g273.8%
Saturated Fat 24.2 g121.2%
Trans Fat 0 g
Cholesterol 153.6 mg
Sodium 1969 mg82%
Total Carbohydrates 125 g41.8%
Dietary Fiber 21.3 g85%
Sugars 25.1 g
Protein 75 g150%
Vitamin A 91% Vitamin C 1280.2%
Calcium 17.2% Iron 54.2%
*Based on a 2000 Calorie diet
Cook peppers in small amount boiling salted water 5 minutes; drain; lightly sprinkle insides with salt.
Prepare rice according to package directions.
Combine with tuna, celery, onion, and pimiento.
Blend mayonnaise with 1/2 teaspoon salt and dash pepper; add to rice mixture and toss lightly.
Spoon salad mixture into green pepper halves; sprinkle with potato chips.
Place peppers in 10x6x1 1/2-inch baking dish; pour about 1/2 cup water around peppers.
Bake at 350° about 35 minutes.