Kat Can Cook

Preheat the oven to 425°F. While the oven is heating, prepare the tuna salad: In a medium bowl, combine the mayo, yogurt, red wine vinegar, mustard, and a big pinch of salt and pepper to taste. Use a fork to whisk together. Fold in the tuna, celery, and onion. Place the pepper halves in an oven-safe baking dish and bake for 10 minutes, until slightly softened. Add a ⅓ of the grated cheese to the peppers. Scoop the tuna mixture into the four baked pepper halves and add the jalapeño slices on them before topping with the cheese. Return the peppers to the oven until the cheese melts, about 5 more minutes. Serve right away. If serving for lunch I’d serve with a simple green salad, if serving for dinner I’d do the same but add some white rice on the side.