Tuna Stuffed Peppers

Perfect for an easy and healthy meal option using ingredients you probably already have in your fridge and pantry right now.

Ingredients:

1 - 170g (or 4.5 oz) can tuna, drained (albacore this time)

2 bell peppers, halved and seeds removed

1 cup cooked rice (I used leftover rice and peas, if you have plain rice just add about 2 tbsps peas)

1 tbsp parmesan cheese

1 tsp capers, chopped plus a few more to garnish

2 tsps chili oil 

1 Roma tomato, seeds removed and diced

1/4 cup chopped onion

2 white mushrooms, chopped

1 tsp celery seed

1 tsp lemon juice

1/2 tsp dijon mustard

1 1/2 tbsps mayonnaise

Roast the bell pepper halves in a 425°F oven for 15-20 minutes to soften. Set aside and reduce oven heat to 350°F.

Sauté the onion and mushrooms in chili oil on medium heat for 3 minutes then add the rest of the ingredients. Spoon filling into pepper halves. Return to a 350°F oven for 15 minutes. Garnish with more capers if you like.

Serves 2

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