Chickpea and Tuna Stuffed Peppers

Instructions

1. 1

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

2. 2

   Cut the bell peppers in half lengthwise and remove the seeds and membranes.

3. 3

   Drain the cans of tuna and chickpeas. Rinse the chickpeas under cold water.

4. 4

   In a large bowl, combine the tuna, chickpeas, sundried tomatoes, and cooked quinoa.

5. 5

   Add the olive oil, salt, and pepper to the mixture and stir until well combined.

6. 6

   Stuff each half of the bell peppers with the tuna and chickpea mixture.

7. 7

   Place the stuffed peppers in a baking dish and cover with aluminum foil.

8. 8

   Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

9. 9

   Remove the foil and bake for an additional 5 minutes to slightly brown the tops.

10. 10

    Serve warm and enjoy your Chickpea and Tuna Stuffed Peppers.