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Ingredientes
- 1 1/2 (6 1/2 ounce.) cans tuna, liquid removed
- 1/3 c. uncooked rice (to equal 1 c. cooked)
- 1 c. water
- 1/4 teaspoon salt
- 1/4 c. sliced celery
- 1 teaspoon dehydrated onion flakes
- 1 tbsp. minced pimento, liquid removed
- 1/2 to 3/4 teaspoon chili pwdr
- 2 med. green peppers, halved and seeds removed
Direcciones
- Combine rice, water, salt, celery, and onion flakes in saucepan. Bring to boil. Cover. Reduce heat and cook till water is absorbed, 15 to 20 min. Stir in tuna, pimento, and chili pwdr. Heat thoroughly. While rice is cooking, cook pepper halves in boiling, salted water till tender (about 15 min). Drain peppers. Divide tuna-rice mix proportionately and fill peppers with it. Serves 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 2 servings | |
| Calories 321 | |
| Calories from Fat 16 | 5% |
| Total Fat 1.84g | 2% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 850mg | 35% |
| Potassium 636mg | 18% |
| Total Carbs 30.41g | 8% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.87g | 2% |
| Protein 43.48g | 70% |
