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Preheat oven at 375 degrees F (190 degrees C).
Bell Peppers (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 Tbsp)
and sautee the
Garlic (2 cloves)
until golden in color. Add the diced bell peppers, season with
Salt (to taste)
Ground Black 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 for 5 more minutes.
Remove from the heat and stir in the
Canned Tuna (1/3 cup)
. Make sure to leave some bigger chunks for more flavor.
Add the cooked
White Rice (1/3 cup)
to the skillet together with the
Italian Flat-Leaf Parsley (1 Tbsp)
Capers (1 Tbsp)
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 Tbsp)
. Then cover with the remaining filling. Top it off with
Parmesan Cheese (2 Tbsp)
Breadcrumbs (2 Tbsp)
, 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.
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