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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 446 calories
  • 35 min
  • 4 servings

Ingredients

  • 1 (5 oz) pkg baby spinach
  • 2 tbsp capers
  • 2 (6 oz) cans chunk light tuna in water
  • 2 (4 oz) pkgs crumbled feta cheese
  • 1 pint grape tomatoes
  • 1 small bunch Italian (flat-leaf) parsley
  • ½ cup Kalamata olives, pitted
  • 1 lemon
  • 2 orange bell peppers
  • 2 red bell peppers
  • 2 shallots
  • black pepper
  • Dijon mustard
  • extra virgin olive oil

Instructions

  1. Preheat the broiler. Line a baking sheet with foil.
  2. Wash, halve lengthwise, and seed the bell peppers.
    • 2 red bell peppers
    • 2 orange bell peppers
  3. Place the peppers cut-side down on the baking sheet. Place in the oven and broil until the peppers start to soften and brown, 3-4 minutes.
  4. Drain the tuna and transfer to a large bowl.
    • 2 (6 oz) cans chunk light tuna in water
  5. Wash and halve the tomatoes; add to the tuna bowl.
    • 1 pint grape tomatoes
  6. Wash and dry the parsley. Shave the leaves off the stems; discard the stems and mince the leaves. Add to the bowl.
    • 1 small bunch Italian (flat-leaf) parsley
  7. Peel and mince the shallots; add to the bowl.
    • 2 shallots
  8. Halves the olives and add to the bowl.
    • ½ cup Kalamata olives, pitted
  9. Add the capers, feta, lemon juice, olive oil, Dijon, and pepper to tuna mixture. Mix until well combined.
    • 2 tbsp capers
    • 1 (4 oz) pkg crumbled feta cheese
    • ½ lemon
    • 2 tbsp extra virgin olive oil
    • 2 tsp Dijon mustard
    • ½ tsp black pepper
  10. Remove the peppers from the oven and carefully flip them over. Fill the peppers with the tuna mixture. Return to the oven and broil for another 3-4 minutes.
  11. Wash and dry the spinach.
    • 1 (5 oz) pkg baby spinach
  12. Cut the remaining piece of lemon into wedges.
    • ½ lemon
  13. Place the stuffed peppers on a plate. Arrange a bed of greens on the side; drizzle with olive oil and squeeze lemon juice over top. Enjoy!
    • 2 tbsp extra virgin olive oil

Nutrition per Serving

Calories
446
Fat
32g
Net Carbs
15g
Protein
24g

Cookware

  • aluminum foil
  • baking sheet pan
  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • salad spinner (optional)
  • tongs