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Tuna-Stuffed Red Pepper Salad

Tuna-Stuffed Red Pepper Salad

Oxygen Magazine

Makes 1-2 servings
  • 1 medium sweet red bell pepper
  • 1 3-ounce can chunk light tuna in water, drained and flaked
  • 1 small green onion, sliced (reserve a few slices for garnish, if desired)
  • 1/4 cup cooked brown rice
  • 1 tablespoon chopped celery or water chestnuts
  • 2 teaspoons low-sodium soy sauce
  • 1/2 teaspoon fresh grated ginger
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon sesame oil
  • Salt, to taste
  1. Remove stem from red bell pepper and slice in half, lengthwise. Set aside half for another use.
  2. In a small bowl, mix together the tuna, green onion, cooked brown rice and celery or water chestnuts.
  3. Add the remaining ingredients and combine. Spoon tuna mixture into the pepper shell and garnish with reserved green onion slices.
  4. Serve slices of the red pepper with the tuna filling.
Nutrients per serving
(estimated glycemic load, 8 based on typical serving size)

Calories: 228

Fat: 4 g

Carbs: 21 g

Dietary Fiber: 4 g

Protein: 25 g

Sugars: 5.5 g

Sodium: 758 mg

Cholesterol: 25.5 mg

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