This colorful springtime lunch option is rich in antioxidants, protein and Omega 3's…Plus it’s low in carbohydrates!
Mediterranean Tuna stuffed peppers
2 red bell peppers
2 orange bell peppers
2 (6 oz) cans chunk light tuna in water
1 small bunch Italian (flat-leaf) parsley
1 pint grape tomatoes
½ cup Kalamata olives, pitted
2 tbsp capers
1 (4 oz) pkg crumbled feta cheese
2 tbsp extra virgin olive oil
2 tsp Dijon mustard
½ tsp black pepper
1 (5 oz) pkg baby spinach
Preheat the broiler. Line a baking sheet with foil.
Wash, halve lengthwise, and seed the bell peppers.
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).
Drain the tuna and transfer to a large bowl.
Wash and halve the tomatoes; add to the tuna bowl.
Wash and dry the parsley. Shave the leaves off the stems; discard the stems and mince the leaves; add to the bowl.
Peel and mince the shallots; add to the bowl.
Halves the olives; add to the bowl.
Add the capers, feta, lemon juice, olive oil, Dijon, and pepper to tuna mixture. Mix until well combined.
Remove the peppers from the oven and carefully flip them over. Fill the peppers with the tuna mixture. Return to the oven and broil (3-4 minutes).
Wash and dry the spinach.
Cut the remaining piece of lemon into wedges.
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.