These stuffed peppers take almost no time to make but are a complete meal on their own. Using fish will make this a summertime favorite!
Makes 2 servings
2 red peppers
10-12 oz/280-350 gm tuna, salmon, or shredded chicken
1 cup lightly packed baby spinach
1/2 bunch fresh parsley, chopped
1/8 cup extra virgin olive oil
1 1/2 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon sea salt, finely ground
1/8 teaspoon pepper
Wash and core your red peppers. Shred your fish or meat into a bowl. In a separate bowl, whisk salad dressing ingredients well. Pour dressing over your protein, greens, and herbs. Mix well. Stuff the mix into peppers for fun.