Tuna Stuffed Peppers

Today marks the start of Homegrown Music Festival 2017.  This is one of our favorite times of the year.  A week of music, art, laughter, and, mostly, friends.  It tends to feel like a city-wide coming out party.  Coming out of winter hibernation to wander the city streets once again.  I love seeing so many people walking around outside at all hours.  It's energizing and exciting.  I love seeing friends everywhere we go, dropping some here, finding more there.  This is a week of community. Cheers to that!

It is very likely I will not get as much sleep this week as I normally do.  I am going to be prepared with nourishing food so that I feel as energized as possible.  I really love making Whole30 approved meals.  I think it is a great way to eat.  It doesn't have to be all the time, but I know my body feels great when I feed it this way.  So, here's another Whole30 recipe for you.  It's easy and quick.  Also quite messy.  I warned you.

Tuna Stuffed Peppers

serves 2, 35 min

Ingredients:

2 bell peppers, cut in half horizontally and seeded

1 c arugula

1 tomato, sliced

1/2 t course sea salt

3 T olive oil, separated

3 T balsamic vinegar, separated

2 5oz cans tuna

1/2 t salt

1/4 t pepper

1/4 t ground mustard

1/8 t cayenne

1/4 c walnuts, chopped small

Directions:

1. Heat oven to 400 F

2. Place halved peppers in oven safe skillet

3. Spread arugula evenly in peppers, pressing down into them

4. Place 1-2 slices of tomato in each pepper and sprinkle with coarse sea salt

5. Drizzle 2 T olive oil and 2 T balsamic vinegar over the peppers

6. In small bowl, mix tuna, the rest of the spices, and 1 T olive oil

7.  Press the tuna mixture into the peppers.

8. Spread walnuts over the tuna.

9.  Bake for 30 min

10. Drizzle 1 T balsamic vinegar over the peppers once removed from the oven.