Sweetpetitetunameltpeppers Recipes
SWEET PETITE TUNA MELT PEPPERS
What an amazing low-carb twist on tuna melts. I was astonished at the fact the sweet peppers make perfect little placeholders for the tuna, they cook nicely in the oven, as soon as the cheese melts, you are ready to serve these up. Very easy, convenient, and healthy for Southbeachers, low-carbers or anyone wanting a new twist to your tuna melt.
Provided by Sassy Red Chef
Categories Spreads
Time 25m
Yield 12 peppers, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees,cut and clean peppers, cut in half lengthwise.
- Mix the remaining ingredients into a bowl.
- Spoon tuna salad onto pepper halves, should make 12 with possibly some left over.
- Take 1 tablespoons of cheese and sprinkle over each tuna pepper.
- Bake in oven for 10 minutes or until cheese has completely melted.
- Serve on devilled egg platter, add olives or mixed greens in center for decoration if you like, not required for this dish.
Nutrition Facts : Calories 374.7, Fat 22.5, SaturatedFat 7.4, Cholesterol 140.5, Sodium 1159.1, Carbohydrate 20.6, Fiber 3.6, Sugar 7.7, Protein 24
SWEET PETITE POTATO PEPPERS
I am always creating something new in my kitchen, so when I stumbled upon the french onion potato salad idea, I decided to take it to the next level with serving a Tbsp. on half of a mini pepper. It is a perfect balance of sweet and savory, one perfect bite of cold flavors that will be perfect for any family reunion or warm summer picnics at the beach or park this summer. You can dress these up with bacon bits, crab, shrimp, or put your own twist on them. :)
Provided by Sassy Red Chef
Categories Spreads
Time 35m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Boil potatoes in pot of 6 cups water, until fork tender, drain the potatoes, place in mixing bowl.
- Separate bowl mix mayo and french onion dip, salt, and pepper.
- Combine dip mix to potatoes, begin to mash, leaving some chunky consistency.
- Toss onions, cheese, celery and eggs.
- Sample potato salad, you may want to add more salt or mayo, depending on your flavor.
- Begin to spread on the skins of the peppers, line them in any fashion on a serving tray. You should have 20 pepper slices to serve.
- Cool for one hour in the refrigerator. If you plant to take these on a picnic, line them in a plastic rectangular container or place them on a plate with plastic wrap over ice.
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