INGREDIENTS

• 4 Cans of white albacore tuna in water, drained
• ½ small yellow onion, diced
• ½ small red onion, diced
• 3 Jalapeño peppers, diced
• 1 tsp minced garlic
• 3 diced San Marzano tomatoes
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 4 tbsp mayo
• 1 tbsp old bay seasoning
• 1 tsp black pepper
• 8 American or Provolone cheese slices
• ¼ cup Panko bread crumbs
• 4 Early Girl tomatoes hollowed out and tops cut off
• 4 bell peppers cut lengthwise leaving the stem and hollowed out
• 1 tsp of olive oil

INSTRUCTIONS

• Preheat oven to 350 degrees
• Sauté the yellow onion, red onion, jalapeños, minced garlic, the diced red and green bell peppers in 1 tsp of olive oil for 5 minutes to soften a little. You can skip this step if you prefer these items to be crunchier in your tuna.
• Cut 4 bell peppers lengthwise leaving the stem on to hold the mixture in. Remove insides/seeds from bell peppers. Cut the tops off of the Early Girl tomatoes and hollow out the tomatoes being careful not to pierce through the skin. Set aside.
• Drain tuna and mix in a bowl with mayo, yellow onion, red onion, jalapeños, minced garlic, diced San Marzano tomatoes, the diced red & green bell peppers, old bay seasoning and black pepper.
• Stuff all 4 of the Early Girl tomatoes and all 4 of the bell peppers with the tuna mixture. Sprinkle some panko crumbs on top of each tomato/pepper. Then bake for 15 minutes. Put a slice of American or provolone cheese on top of each tomato/pepper and bake for another 5 mins until melted. Remove from oven and cool 5 mins.

Enjoy!

Recipe submitted by Denise Greenewald