Tangy Tuna Stuffed Bell Peppers with Lentils

Tangy Tuna Stuffed Bell Peppers


  • 4 red bell peppers, stemmed, sliced in half lenthwise, seeded, and white membranes removed
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 4 (6-ounce) cans chunk light tuna in water, drained
  • 1 ½ cups lightly packed baby arugula leaves, roughly chopped
  • 1 cup lightly packed fresh basil leaves, minced
  • 1 cup lightly packed fresh parsley leaves, minced
  • 3 tablespoons, loosely packed fresh tarragon, minced
  • sea salt and fresh ground black pepper to taste


In a large bowl, whisk together the oil, lemon juice, mustard, salt, and pepper. Fold in the tuna, arugula, and herbs. Spoon an even amount of the tuna mixture into each pepper half and serve.

Herbed Lentils with Shallots and Spinach


  • 1 cup green lentils
  • 2 cups water
  • 1 tablespoon light olive oil
  • 2 tablespoons diced shallots
  • 3 cups baby spinach leaves
  • 1 cup halved grape tomatoes
  • ¼ cup chopped fresh basil leaves
  • ¼ cup chopped fresh mint leaves
  • ¼ cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • sea salt and fresh ground black pepper to taste


Combine the water and lentils in a large saucepan and place over high heat. Bring to a boil, then cover and reduce to a simmer. Cook the lentils until they become tender, but are still firm enough to keep their shape, about 30 minutes. Drain the lentils and set aside.

Heat a large skillet over medium-high heat. Add the oil followed by the shallots and cook until softened. Add the spinach and cook until wilted. Add the tomatoes, lentils, basil, mint, and parsley and cook until heated through. Stir in the lemon juice, salt, and pepper and serve.

Lime Dressed Grilled Scallions


  • 4 wooden skewers, soaked in water
  • 20 scallions
  • 2 teaspoons light olive oil
  • 1 lime, quartered
  • sea salt to taste


Heat a grill pan or outdoor grill over high heat.

In a large bowl, combine the the scallions, oil, and salt. Cook the scallions on the grill, turning once, until charred and slightly tender, about 6 minutes. Transfer the onions to a serving platter and squeeze the lime wedges over them.

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