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1
preheat the oven to 350 degrees.
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2
Rinse bell peppers and cut off the tops off the bell peppers about 1/4 of the way down - it should form a sort of cup shape. You should be able to pop the top of the pepper out taking the bulb with most of the seeds. Rinse the remaining loose seeds out of the bottom portion with water. There should be enough meat on the top portion of the pepper to dice into small pieces and use later for the filling. Throw the bulb, stem etc away. Keep the bottom 3/4 of the pepper as the shell.
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3
drizzle the bottom part of the pepper with olive oil and place in the oven for approx, 7 minutes or until slightly tender. Remove from oven.
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4
Dice the half of onion and remaining meat from the top portion of the bell pepper (if you think it is not enough can add half of a third pepper. Combine in a small mixing bowl with the parsley, oregano, and salt.
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5
In a skillet on medium heat saute the olive oil. When ready add the ingredients in the mixing bowl (diced onions and pepper, parsley, etc). Cook until onions are transparent and peppers are soft, remove from flame.
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6
Open the cans of tuna and drain completely.
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7
Dice the cherry tomatoes and combine with tuna and dijon mustard, .
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8
When ingredients from skillet are finished combine with the tuna mix and fill the bottom portion of the pepper with all of the above ingredients.
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9
With a shredder add the cheddar cheese to the top of the bell pepper and return to over. Let cook another 10 minutes or until the cheese is melted.
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10
ENJOY!
