Buffalo Tuna Melt Stuffed Pepper

Billy Rogers

1 medium red bell pepper, cut in half and seeds removed Olive oil 1 (5 ounce) can tuna*, drained 1 celery stalk, finely diced ¼ cup shredded carrots 2 tablespoons diced green onion 2 tablespoons plain greek yogurt (or mayo)

Ingredients

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1 tablespoon hot buffalo sauce 1 teaspoon grainy dijon mustard Salt and pepper, to taste ¼ cup shredded cheddar cheese To garnish: Cilantro Scallions

Ingredients

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Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

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Add bell peppers to the baking sheet and drizzle with a tiny bit of olive oil.

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 Rub the outsides and insides of peppers with oil (you don’t need much!) and bake for 10-15 minutes until just slightly fork tender.

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While the peppers are baking, make the tuna mixture: In a medium bowl, mix together the drained tuna, diced celery, shredded carrots.

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Evenly divide and scoop tuna mixture into cooked bell pepper halves. Sprinkle cheese on top; bake for 5 more minutes, until cheese is melted.

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