Tuna-Stuffed Bell Peppers
4 medium bell peppers
1 ½ cups wild rice, cooked
7 ounces white tuna in water
½ cup canned green peas, drained
½ cup shredded fat-free Cheddar cheese
½ teaspoon basil
Salt and pepper to taste
2 tablespoons dry bread crumbs
1 tablespoon Parmesan cheese
White rice has nothing on wild rice. Wild rice has fewer calories and completely outdoes white rice with protein, B vitamins, potassium, niacin, and magnesium.
Wash bell peppers thoroughly, cut in half, and remove seeds and stalk. Place peppers on a cookie sheet and broil for 5 minutes on each side.
Mix rice, tuna, peas, Cheddar, basil, salt, and pepper. Stuff each bell pepper half with rice mixture.
Place pepper halves on cookie sheet; top with bread crumbs and Parmesan. Return to broiler and cook for additional 5 minutes or until golden brown.
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