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2 medium green peppers
8 oz. canned drained tuna
1 Tbsp. lemon juice
1/2 c. cooked enriched rice
salt and pepper to taste
2/3 c. water

Cut slice from top of each pepper and set aside. Remove
core and seeds. Flake tuna and mix with lemon juice, rice,
salt and pepper. Stuff each pepper with 1/2 of the mixture.
Replace tops. Place stuffed peppers in a shallow baking dish
which fits the peppers. Pour water into bottom of dish and
cover loosely with plastic film. Microwave on High 10 to 12
minutes. Turn halfway through cooking. Let stand 2 minutes.
Drain off water. Divide evenly. Makes 2 servings.
For conventional method: Cover peppers with foil
instead of plastic wrap. Bake at 350 degrees for 45 minutes or until
Makes 2 servings.

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