Preheat oven at 375 degrees F (190 degrees C).
Wash the Bell Pepper (2) and cut off about 1/3 of each, remove the internal seeds and white parts.
Keep the bigger part and dice up the smaller one.
In a skillet heat Extra-Virgin Olive Oil (2 tablespoon) and sautee the Garlic (2 clove) until golden in color. Add the diced bell peppers, season with Salt and Pepper (to taste) and cook on medium low with a lid on for about 10 min. Add the Green Peas (1/2 cup) and cook 5 more minutes.
Remove from the heat and stir in the Canned Tuna (70 gram). Make sure to leave some bigger chunks for more flavor.
Add the White Rice (200 gram) to the skillet together with the Italian Flat-Leaf Parsley (1 tablespoon), Capers (1 tablespoon), and Kalamata Olives (6). Gently mix all the ingredients together.
Scoop the filling into the bell pepper cups. Fill them up almost to the edge.Then add the Mozzarella Cheese (2 tablespoon). Then cover with the remaining filling. Top it off with Parmesan Cheese (2 tablespoon), Breadcrumbs (2 tablespoon), and a drizzle of extra virgin olive oil.
Bake in preheated oven for about 25 min or until crispy at the top.
Let them settle a few minutes before serving.