Tuna and Corn Stuffed Peppers

This is a very easy recipe, ideal for a weeknight or school night. Low calorie.

James Speed Hensinger


(serves 4)

2 large Bell Peppers

1 can (7oz.)   water or oil packed chunk style Tuna
1/4 cup   minced white or yellow onion
1 can (11 oz.)   Green Giant Southwestern style corn or Mexicorn
1   egg

1 can (10.5oz.)   Campbell's Roasted Red Pepper Cooking Soup


Remove tops of peppers and clean out interiors.

Drain tuna.

Mix tuna, corn, onion, and egg in a bowl and stuff peppers.

Place peppers in a baking dish. (Note: Setting the peppers in individual small bowls or ramikens in the baking dish may help them stay upright)

Bake for 30 minutes at 350 degrees, and check for doneness. The peppers should appear cooked and the interior temperature at 160 degrees or higher to set the egg.

Warm the Campbell's Roasted Red Pepper Cooking Soup in a small saucepan or microwave (Add no liquid.)

Cut each pepper vertically in half.

Place halves on plates and top with several tablespoons of Campbell's Roasted Red Pepper Cooking Soup


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James  Speed  Hensinger