Pimientos Rellenos de Atún

Ingredients

• 4 whole bell peppers
• 2 cans (5 oz each) canned tuna
• 1 cup tomato sauce
• 1 medium onion
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup cheddar cheese
• 1 tablespoon lemon juice

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Wash the bell peppers, cut the tops off, and remove the seeds. Set aside.

3. 3

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium chopped onion and 2 minced garlic cloves. Sauté for about 5 minutes until the onion is translucent.

4. 4

   Add 2 cans of drained tuna, 1 cup of tomato sauce, 1 tablespoon of lemon juice, 1 teaspoon of salt, and 1 teaspoon of black pepper to the skillet. Stir well and cook for an additional 5 minutes.

5. 5

   Remove the skillet from heat and mix in 1 tablespoon of chopped fresh parsley and 1 cup of shredded cheddar cheese.

6. 6

   Stuff each bell pepper with the tuna mixture, pressing down gently to pack it in.

7. 7

   Place the stuffed bell peppers upright in a baking dish. If desired, drizzle a little extra olive oil over the tops.

8. 8

   Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

9. 9

   After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.

10. 10

    Remove from the oven and let cool for a few minutes before serving. Garnish with additional parsley if desired.