Ingredients:

4 green peppers

1 slice white bread, trimmed

¼ cup skim milk

17- ¾ ounce cans tuna fish

4 black olives, chopped

¼ tbsp freshly ground black pepper

2 tbsp special oil

Preparation:

          Cut a ½ inch piece from the stem end of the peppers. Scoop out the seeds and fibers. Soak the bread in the milk and mash smooth. Flake the undrained tuna fish; mix with the bread, olives and black pepper.

          Stuff the peppers and arrange in upright positions I an oiled baking fish. Cover and bake in a 350 degree oven 1 hour. Serve hot or cold.

Serves 4.

Per serving

Calories 235

Saturated fat 2.2 gram

Polyunsaturated fat 6.6 gram

Total fat 12.5 grams

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

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