Crunchy Tuna Salad in Pepper Cups

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

1. Sprinkle gelatin over water to soften, let stand 5 minutes.
2. Pour consomme into medium saucepan.
3. Cut peppers in half crosswise to form shells, remove core and seeds carefully.
4. Bring consomme 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 consomme 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.

unflavored gelatin, water, green peppers, onion, tomatoes, iceberg lettuce, lemon, lemon juice, salt, fresh ground black pepper, crisp lettuce, sour cream, green pepper

Taken from www.food.com/recipe/crunchy-tuna-salad-in-pepper-cups-24806 (may not work)