Crunchy Tuna Salad In Pepper Cups - cooking recipe

Ingredients

1 envelope unflavored gelatin
1 (about 10 oz.) can condensed consomme (undiluted)
2 large, nicely shaped green peppers, halved crosswise, cored and seeded
1/2 c. coarsely chopped onion
1 (about 6 oz.) can flaked, water-packed tuna, drained
2 medium tomatoes, peeled, seeded and chopped
1 c. coarsely chopped iceberg lettuce
1/2 tsp. grated lemon zest
1 Tbsp. freshly squeezed lemon juice
1/2 tsp. salt (optional)
1/4 tsp. freshly ground black pepper
4 whole, crisp lettuce leaves
1/4 c. low-fat sour cream or plain nonfat yogurt

Preparation

Sprinkle the gelatin over 1/2 cup water and allow it to soften, about 5 minutes.
Pour the consomme into a medium saucepan.
Bring the consomme to a boil and add the pepper shells, cut side up. Cover and cook 3 minutes.
Remove the shells, turn upside down to drain and then refrigerate.
Bring the consomme back to a boil, add the onion and cook 30 seconds.
Stir in the gelatin until it dissolves.
Pour the mixture into a bowl and refrigerate until partially set.
Fold in the tuna, tomatoes, chopped lettuce, lemon zest, lemon juice, salt (optional) and pepper.
Spoon into pepper shells, piling the mixture high.
Refrigerate at least 4 hours, until set.
At serving time, place each pepper on a lettuce leaf; garnish with a dollop of sour cream or yogurt.
Yields 4 servings. Serving size is 1/2 filled green pepper.