Trick or Treat; it’s almost time for Halloween! I absolutely loved this idea when I saw it on television and couldn’t resist recreating it myself into a healthy version! My Tuna Stuffed Orange Pepper Jack-O-Lanterns are such an adorable and simple idea for a Halloween party or to simply serve to your children; I bet that they will absolutely love it! What a great way to get something healthy into their tummies! They take only minutes to prepare, and clean up is a cinch! They are extremely satisfying so perhaps they will help to curb your sweet tooth cravings when all of that candy is around. Plus, they have only 240 calories per pepper so if you sneak in a piece of candy or two, it’s not that big of a deal. Happy Halloween!
Keeping our bodies in shape is hard work…and yes it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guess work away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
TUNA STUFFED ORANGE PEPPER JACK-0-LANTERNS
3 small orange bell peppers
16 oz. albacore tuna in water, drained weight
3TB celery, finely minced
3TB red wine vinegar
2TB olive oil
2TB red onion, finely minced
1.5TB dill pickle relish
1TB dijon mustard
1TB granulated stevia (or your preferred sweetener)
salt and black pepper, to taste
How to Prepare
1. Wash and dry the peppers. With a knife, carefully cut the top of the peppers off and reserve for the “hat” of the Jack-O-Lantern. Gently remove the rind and seeds from inside the peppers and discard. Set aside.
2. In a mixing bowl, combine tuna, celery, red onion, and pickle relish and mash with a fork until fully blended and a flaky texture has been reached. Add vinegar, olive oil, mustard, stevia, salt, and pepper and mix well.
3. Divide the tuna mixture evenly into each of the 3 bell peppers. Top with the pepper “hats” and place in the refrigerator until ready to serve, at least one hour to allow the flavors to set. Enjoy!
Per stuffed pepper (recipe makes 3): 240 calories, 29 grams protein, 7 gram carbohydrates (2 grams fiber), 11 grams fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.