Lemon Garlic Tuna-Stuffed Roasted Mini Sweet Peppers
Ingredients
- 1 packet 2 1/2 ounces Chicken of the Sea Wild Caught Light Tuna Lightly Seasoned by McCormick, Lemon Garlic
- 3 mini sweet peppers halved, seeds removed
- 2 tablespoons olive oil
- 1/4 cup shredded cheddar cheese
- 1/2 cup sliced green onions
- fresh cracked black pepper to taste
Instructions
- Preheat oven to 400 F. Lay parchment or foil over baking pan.
- Place halved mini sweet peppers on prepared baking pan and lightly brush both sides of peppers with oil.
- Divide lemon garlic tuna evenly between six mini pepper halves.
- Top with cheese and bake 8-10 minutes, or until peppers are tender and cheese is melted.
- Allow to cool and top with sliced green onions and fresh cracked black pepper, to taste.