Two classics come together in one delicious dish!

Serves 2

1 red bell pepper, cut in half & seeds removed
1 tbsp. olive oil
5 oz. can tuna, drained
1 celery stalk, diced
4 tbsp. shredded carrots
2 tbsp. diced green onion + 1
2 tbsp. plain Greek yogurt
1 tbsp. hot sauce
1 tsp. Dijon mustard
salt & pepper, to taste
4 tbsp. shredded cheddar cheese
1 tbsp. cilantro, chopped
sliced green onion for garnish

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Add bell peppers to the baking sheet and drizzle with the olive oil. Rub the outsides and insides of peppers with the oil and place into the oven to bake for 10-15 minutes until just fork tender.

While the peppers are baking, make the tuna mixture. Add the drained tuna, celery, carrots, green onion, Greek yogurt, hot sauce and Dijon mustard to a bowl, then season to taste with salt and pepper.

Evenly divide the tuna mixture into each of the cooked bell pepper halves. Sprinkle the cheddar cheese on top, and place the sheet back into the oven to bake for a further 5 minutes, until the cheese has melted.

Garnish with cilantro and green onion and serve immediately.