Mediterranean Tuna Stuffed Bell Peppers with Baby Spinach Salad

[Sincerely-Food-Chef]

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