Tuna and Quinoa Stuffed Peppers
Ingredients
2 Bell peppers, color(s) of your choice
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2 (5.6oz) bowls Wild Planet Wild Tuna Quinoa Salad
2 Tbsp olive oil
1/2 tsp kosher salt
4oz Provolone cheese, rough dice
1/4 cup flat leaf parsley, chopped
1/4 cup Basil, rough chop
Directions
Preheat oven to 350 degrees.
Halve bell peppers crosswise and remove seeds.
Coat a sheet tray with some cooking spray and roast bell peppers, cut side down, for 15-20 minutes, until beginning to soften and brown around the edges.
In a large bowl, combine Wild Planet Wild Tuna Quinoa Salad, olive oil, salt, provolone cheese, parsley and basil.
Fill mixture into bell pepper halves and bake for another 10 minutes, until warmed through and cheese is bubbling.
