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Heat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Use knife to make vertical cut in each pepper. Remove and discard seeds. Use roasted peppers as directed in recipe.
Prepare using 2 drained 5-oz. cans tuna.
Three cheers for this low-calorie main dish. The cheese contains calcium, the tomatoes provide vitamin A and the vegetable combination adds an excellent source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.