Stuffed Spanish Peppers with Tuna and Tomatoes

Preheat your oven to 480 degrees F (250 degrees C).

Cut the Green Bell Pepper (1), Yellow Bell Pepper (1) and Red Bell Pepper (1) in half lengthwise and remove the seeds and any of the white piths.

Add them to a baking tray lined with foil paper cut side up and season them with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).

Add one Canned Diced Tomatoes (2 cups) into a sieve with a bowl underneath and move the tomatoes around to get rid of the excess liquid and then add the tomatoes into a large bowl.

Add Canned Tuna (3/4 cup) into the sieve over a bowl and again mix around to get rid of oil, then add the tuna into the bowl with the tomatoes.

Pour the Eggland's Best Organic Eggs (Brown) (2) over the tuna and tomatoes, season with Dried Parsley (1 Tbsp), Spanish Smoked Sweet Paprika (1/2 tsp), Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch). Mix together until well combined.

Evenly divide the mixture among the 6 bell peppers.

Top off each one with a generous helping of Manchego Cheese (1 cup) and a sprinkle of Spanish Smoked Sweet Paprika (1/2 tsp).

Bake in the preheated for 20 minutes.

Once cooked remove from the oven and serve sprinkled with Fresh Parsley (1 handful), enjoy!