Recipe per Practical Cookery
Ingredients:
2/3 cup Mahatma wild rice w/ seasoning
4 med yellow, orange or red bell peppers
1 can tuna in water, drained
1 11 oz can corn kennels in water, no salt added, drained
3.5 oz 2% Cheddar Cheese, grated
Fresh basil leaves (3) shredded
2 tbsp Bread Crumbs
1 tbsp Parmesan cheese
Crisp salad or romaine leave
Directions:
1. Cook wild rice mixture per package instructions.
2. Meanwhile, preheat broiler. Halve bell peppers, remove seeds and stalks. Arrange on broiler rack and cook 5 min, then turn and cook 4-5 minutes more.
3. In mixing bowl, mix cooked rice (portion size), corn, and tuna. Gently fold in grated cheese. Stir in FRESH basil leaves.
4. Pile mix evenly into bell pepper halves. Mix bread crumbs and parmesan cheese and sprinkle over each.
5. Bake under broiler rack for 5 or so minutes until golden brown.
6. Serve bell peppers on lettuce/romaine leaves
Makes 4 servings.
Cal = 332
Pro = 27
Fat = 8
Sug = 13
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