Tuna Stuffed Peppers

• 2 cans Wild Planet Albacore Tuna
• 3 bell peppers
• 3 tbsp Extra Virgin Olive Oil
• ½ lb orzo
• 1 medium onion
• 2 cloves garlic
• 1 small zucchini
• 1 small summer squash
• ½ tsp dried oregano
• ¼ tsp Red pepper
• Pinch of Salt and Pepper
• 2 c fresh baby spinach
• ½ c fresh feta
• Fresh Basil
• Lemon

Preheat oven to 400*

Halve the peppers, removing the seeds and white membrane. Drizzle all sides with 2 tbsp extra virgin olive oil and arrange cut side up in a 9 x13” glass baker along with ¼ c water to the bottom of the baker to help steam the peppers while they bake.

Prepare the filling in a large pan, sauté onion in 1 tbsp extra virgin olive oil for 2 minutes until slightly translucent. Add garlic, followed by zucchini, summer squash, dried oregano, red pepper, salt and pepper and cook for 2-3 more minutes.

Remove from the heat and fold in spinach, cooked orzo, tuna, and feta.

Divide evenly among the 6 pepper halves and lightly tent with foil.

Bake 20-25 minutes depending on thickness and how tender you prefer the pepper. Remove the foil and bake for an additional 5 minutes. Garnish with fresh herbs and drizzle of lemon.

Original recipe courtesy of Chef Anna Rossi @chefannarossi