TUNA-STUFFED PEPPERS

Tuna-Stuffed Peppers image

When buying dry ancho peppers, choose the ones that are soft to the touch. They'll make stuffing this tuna-filled Healthy Living recipe easy.

Provided by My Food and Family

Categories Home

Time 46m

Yield Makes 6 servings.

Number Of Ingredients 7

Ingredients

8 ancho chiles, divided
2 Tbsp. KRAFT Zesty Italian Dressing
2 large tomatoes, seeded, chopped
1/2 cup chopped onions
1 cup chopped fresh parsley, divided
3 cans (5 oz. each) white tuna in water, drained
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Place peppers in medium bowl. Add enough boiling water to cover peppers; let stand 10 min. or until peppers are tender. Drain peppers; cool.
Meanwhile, heat dressing in medium skillet. Add tomatoes, onions and 3/4 cup parsley; cook 5 min. Stir in tuna; cook 15 min. or until liquid is absorbed, stirring occasionally. Stir in remaining parsley.
Make lengthwise cut in side of each of 6 peppers; remove and discard seeds. Fill peppers with tuna mixture. Remove stems and seeds from remaining peppers; place in blender. Add sour cream; blend until smooth. Spoon over stuffed peppers.

Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 17 g