Brunswick Tuna and Quinoa Stuffed Bell Peppers Recipe

Ingredients

Bell Peppers - 3 (halved)

Brunswick Tuna in Water - 10oz (drained)

Quinoa - 1 cup (cooked)

Cherry Tomatoes - 1/2 cup (quartered)

Black Olives - 1/4 cup (sliced)

Feta Cheese - 1/4 cup (crumbled)

Fresh Parsley - 2 tbsp (chopped)

Olive Oil - 1 tbsp

Balsamic Vinegar - 1 tbsp

Salt and pepper to taste

Method

1.⁠ ⁠Preheat your oven to 375°F (190°C).

2.⁠ ⁠In a large bowl, combine the drained canned tuna, cooked quinoa, cherry tomatoes, black olives, crumbled feta cheese, and chopped parsley.

3.⁠ ⁠Drizzle olive oil and balsamic vinegar over the mixture. Season with salt and pepper to taste, and toss gently until well combined.

4.⁠ ⁠Stuff each bell pepper with the tuna and quinoa mixture until they are full.

5.⁠ ⁠Place the stuffed bell peppers in a baking dish.

6.⁠ ⁠Bake in the preheated oven for about 15 to 20 minutes, until the peppers are tender.

Nutritional Information (per stuffed pepper):

•⁠ ⁠Calories: Approximately 340 calories

•⁠ ⁠Protein: About 33g

•⁠ ⁠Carbohydrates: Around 28g

•⁠ ⁠Fat: About 12g

•⁠ ⁠Fiber: Approximately 6g