1. Heat oven to 375°F. Spray a baking pan with nonstick spray and set aside. 2. Slice off the top of one red bell pepper, removing stem and seeds; rinse and pat dry. 3. Combine one 5-oz can albacore tuna packed in water, drained and flaked, with 1 Tbsp Dijonnaise (or make your own fat-free mayo and Dijon mustard mix). Scoop mixture into pepper. 4. Place pepper in pan and bake until softened, about 25 minutes. Each pepper: 188 cal, 3 g fat.
Chicken ‘n’ Veggie Stuffed Peppers Ingredients: 1 lb. ground chicken 1 medium onion, chopped 1/2 c chopped mushrooms 1 packet Knorr vegetable soup mix 1/2 c. marinara sauce 3 egg whites 3/4 c. salsa 2 – 4 large bell peppers Directions: Preheat oven to 400 degrees Mix chicken through salsa in a bowl Cut off tops of peppers and remove the insides Fill peppers with chicken mixture and bake for 40 minutes to an hour, until chicken mixture is fully cooked Enjoy as is, or top with ketch
BAKED EGGS in STUFFED PEPPERS - "Sweet yellow, orange or red bell peppers are the cradle for a mix of sweet potato hash with thyme and a splash of brandy topped with cheese and nestled in a bed of marinara." Breakfast!