Crunchy Tuna Salad in Pepper Cups

1. 1

   Sprinkle gelatin over water to soften, let stand 5 minutes.

2. 2

   Pour consomme into medium saucepan.

3. 3

   Cut peppers in half crosswise to form shells, remove core and seeds carefully.

4. 4

   Bring consomme to boil, add pepper shells cut side up.

5. 5

   Cover and boil 3 minutes.

6. 6

   Remove shells, turn upside down on paper towel, to drain, then refrigerate.

7. 7

   Bring consomme back to boiling, add onion and boil 30 seconds.

8. 8

   Stir in gelatin until it dissolves.

9. 9

   Pour into a bowl.

10. 10

    Refrigerate until partially set.

11. 11

    Fold in tuna, tomatoes, chopped lettuce, lemon peel, lemon juice, salt and pepper.

12. 12

    Spoon into pepper shells, piling high.

13. 13

    Refrigerate at least 4 hours until set.

14. 14

    Place each pepper on a lettuce leaf at serving time.

15. 15

    Garnish with a dollop of sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.