Crunchy Tuna Salad in Pepper Cups

Lovely presentation on a luncheon plate, place cucumber sticks, tomato wedges and a lemon wedge around on the plate. squeeze some lemon on as eating. Lots of good taste and crunch! (cook time is chill time) from Canadian Diabetes Association.

• Ready In: 4 hrs 15 mins
• Serves: 4

Ingredients

• 1 (1/4ounce) packet unflavored gelatin
• 1⁄2 cup water
• 1 (10 ounce) can  condensed less sodium consomme, undiluted
• 2  large  nicely shaped green peppers
• 1⁄2 cup  coarsely chopped onion
• 1 (7 ounce) can  flaked tuna, drained
• 2  medium tomatoes, peeled, seeded and chopped
• 1  cup  coarsely chopped iceberg lettuce
• 1⁄2  teaspoon lemon, rind of, grated
• 1  tablespoon fresh lemon juice
• 1⁄2 teaspoon salt
• 1  pinch fresh ground black pepper
• 4  crisp lettuce leaves
• 1⁄4 cup sour cream

• Serving

• 1⁄2 green pepper, filled

Directions

1. Sprinkle gelatin over water to soften, let stand 5 minutes.
2. Pour consommé into medium saucepan.
3. Cut peppers in half crosswise to form shells, remove core and seeds carefully.
4. Bring consommé to boil, add pepper shells cut side up.
5. Cover and boil 3 minutes.
6. Remove shells, turn upside down on paper towel, to drain, then refrigerate.
7. Bring consommé back to boiling, add onion and boil 30 seconds.
8. Stir in gelatin until it dissolves.
9. Pour into a bowl.
10. Refrigerate until partially set.
11. Fold in tuna, tomatoes, chopped lettuce, lemon peel, lemon juice, salt and pepper.
12. Spoon into pepper shells, piling high.
13. Refrigerate at least 4 hours until set.
14. Place each pepper on a lettuce leaf at serving time.
15. Garnish with a dollop of sour cream.