By Dr. Janet Brill
Quick healthy lunches are always a great idea to have on hand, especially during those hot summer days when cooking in a hot kitchen just isn’t going to happen. Canned tuna and salmon are both fabulous light lean protein sources to keep in your pantry. Remember to always purchase the tuna and salmon in water, not in oil. Also, instead of adding mayo to make your tuna or salmon salad creamy, cut back on calories by using this delicious swap: add 0% plain Greek yogurt with red wine vinegar, as featured in this week’s recipe, Tuna Stuffed Peppers.
Low Cholesterol Recipe of Tuna Stuffed Pepper:
Stuff a bell pepper with tuna fish for a low carbohydrate bread option and serving of vegetables to add to your daily intake.
Yield- 2 serving (1 serving = 1 bell pepper with ½ cup of tuna
Either cut the top off a bell pepper or cut bell pepper in half. In a medium bowl, mix the rest of ingredients to form the tuna salad. Stuff the pepper or pepper halves with the tuna stuffing. Eat cold or heat in the oven for 10-15 minutes on 350 ºF.
Nutrition Information Per Serving:
Fat: 1 g
Cholesterol: 38 mg
Dietary Fiber: 3g
Protein: 19 g
Sodium: 351 mg