Tuna Melt Stuffed Peppers

Garnish with chopped fresh parsley or dill and serve with fresh lemon wedges!

Ingredients:

• 2 large bell peppers, halved lengthwise and seeded

• 2 x 4 oz cans solid tuna or salmon, drained well and flaked

• 3 celery ribs, finely diced

• 4 green onions, finely chopped

• 1 cup frozen baby peas, thawed

• 1 cup plain unsweetened coconut yogurt

• Zest and juice of 1 fresh lemon

• 2 Tbsps Dijon mustard

• 1 cup freshly shredded, dairy-free cheddar cheese

• Pink Himalayan sea salt and ground pepper, to taste

• Chopped fresh parsley or dill, to garnish

Instructions:

1. Preheat your oven to 425 degrees Fahrenheit.

2. Place your pepper halves, cut-side up, in a large baking dish.

3. Lightly spray or mist with a bit of avocado oil cooking spray and season lightly with pink Himalayan sea salt and pepper. Roast for 15 minutes, or just until the peppers start to soften.

4. Meanwhile, in a large bowl, prepare your tuna stuffing.

5. Combine the tuna with celery, onions, peas, yogurt, lemon zest and juice, mustard and half of the cheese. Season with sea salt and pepper to your taste, then stir gently to combine.

6. Once the peppers are softened a bit, carefully remove them from the oven, then evenly divide your tuna stuffing among each one.

7. Top evenly with the remaining shredded cheese.

8. Return to the oven and bake for about 15-20 minutes more, or until the cheese is melted and your stuffing is hot throughout.

9. Garnish with chopped fresh parsley or dill and serve with fresh lemon wedges.

10. Enjoy!