Bell Peppers Stuffed with Tuna Salad Recipe
“Scrumptious Sandwiches, Salads and Snacks,” a collaboration of well known chef/nutritionist Patricia Greenberg and her teen age daughter, Gabriella Grunfeld, is a collection of simple, easy to prepare recipes for work, school and home. This book contains 50 light and nutritious recipes using ingredients that you probably already have in your kitchen. A must have for back to school!
Our guest-post recipe today is from their new book and will make 4 to 6 servings.
Bell Peppers Stuffed with Tuna Salad Recipe
3 6-ounce cans of chunk white tuna
3/4 cup shredded carrots
3/4 cup corn, canned or fresh
6 tablespoons light mayonnaise
2 cups baby spinach leaves
3 bell peppers, 1 red, 1 yellow, and 1 green
1 medium cucumber
12 cherry tomatoes
Slice cucumbers, cut cherry tomatoes in half and cut bell peppers in half crosswise and remove seeds. In a large mixing bowl combine tuna, carrots and corn, and toss in the mayonnaise. Spread the spinach leaves evenly on 4-6 small salad plates. Place the bell pepper half on top of the spinach and fill it up with the tuna and vegetable mixture, top with the cucumber and cherry tomato halves.
Cooking Notes: A wonderful variation here is cutting the bell peppers into wide strips and using the tuna salad as a dip.
Recipe by: Patricia Greenberg, “Scrumptious Sandwiches, Salads, and Snacks: simple, healthy recipes for school work and home.
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