This is a good summer recipe, as is, or a side dish for grilled salmon and/or add with side dish of stuffed tomatoes for variety; recipe from StarKist …
1 pouch/can (11 oz) Chunk Light Tuna in water
6 peppers, red and green
1 cup chopped onions or dried onion flakes
2 cloves garlic, minced
1 tablespoon Olive Oil
½ teaspoon oregano
1 teaspoon parsley
1-1/4 cups cooked brown or wild rice
sea salt and black pepper
1 cup Cheddar cheese curds or shredded
- Preheat oven to 350°F.
- Cut tops off the peppers and clean out interiors. Slice the top of the pepper around the stem (discard the stem) and cut the pepper into small dices.
- Heat olive oil in large cast-iron skillet over medium heat. Stir in onion, garlic and diced pepper if you cut off top. Cook until onions and pepper are soft, about 5 minutes. Add oregano, parsley, salt and pepper, tuna and rice. Blend well.
- Stuff peppers with mixture. Place in 8x8 square baking dish.
- Bake in preheated oven for 15 minutes. Top with cheese and bake for 5 additional minutes to melt the cheese.