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Add a photoFilled with either tuna or cooked chicken, it's a meal that will please the whole family and easy enough for a busy weeknight.
Ingredientes
- 6 large green peppers
- 3/4 cup chopped celery
- 2 TBS olive oil
- 2 TBS cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup 2% milk
- 3/4 cup vegetable broth
- 1 cup shredded cheese
- 5 oz chopped sun dried tomatoes, oil packed
- 1/2 TBS Worcestershire sauce
- 12 oz can Chunk Light Tuna, drain and flake
- 3/4 cup quick cooking rice
- 1 can corn
- 1/2 cup crushed Tortilla chips
Direcciones
- Cut the tops off the peppers, remove core, seeds and wash. Put in a saucepan and add about 3/4 inch water. Bring to a boil and allow to cook for 5 minutes. Drain on paper towel.
- In a large saucepan, heat the oil and add the celery. Cook for 5 minutes over medium heat. Add the cornstarch, salt and pepper. Add the milk and broth and stir until thick and boiling. Allow to cook 2 more minutes.
- Add the cheese, tomatoes, Worcestershire sauce and stir until cheese melts. Add the tuna, rice and corn.
- Fill each pepper with the mix, top with crushed tortillas, cover with foil and bake for 50 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 6 servings | |
| Calories 473 | |
| Calories from Fat 176 | 37% |
| Total Fat 20.07g | 25% |
| Saturated Fat 6.18g | 25% |
| Trans Fat 0.01g | |
| Cholesterol 30mg | 10% |
| Sodium 824mg | 34% |
| Potassium 897mg | 26% |
| Total Carbs 57.48g | 15% |
| Dietary Fiber 6.1g | 20% |
| Sugars 6.72g | 4% |
| Protein 19.18g | 31% |
