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1/2 cup bottled reduced-fat vinaigrette dressing |
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1/2 teaspoon salt, optional |
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2 1/2 cups chopped green, sweet red, and/or yellow peppers |
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1/4 cup finely chopped onion |
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2 cups cooked small pasta shells (about 5 to 6 oz. uncooked) |
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6 hard-cooked eggs, wedged |
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6 whole medium sweet green, red, and/or yellow peppers |
In large bowl, stir together dressing and salt, if desired. Add chopped peppers and onion. Toss until evenly coated with dressing. Gently stir in pasta and eggs. Cover. Chill to blend flavors.
Cut tops off peppers. Remove seeds. Scallop or sawtooth pepper edges, if desired.
Fill each pepper with about 1 cup of salad mixture.
Nutrition Information per serving of 1/6 recipe, using salt: Calories 168, Total Fat 5.77 gm, Cholesterol 213 mg, Sodium 527 mg, Potassium 185 mg, Total Carbohydrate 19 gm, Protein 9 gm, provides 10% or more of DRV/RDI for Vitamins A and C, Thiamin, Riboflavin, Phosphorus, Iron |
