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Lighten up a traditional dish using Albacore tuna and quinoa for a healthy meal on a busy weeknight. Tuna is a great source of selenium – an antioxidant that may protect skin from UV-induced damage – and the peppers add vitamin C.
Preheat oven to 350° F and line a baking dish with non-stick aluminum foil or parchment paper.
Combine lemon juice and cooked quinoa in a large mixing bowl. Add tuna, feta cheese, onion, olives, tomatoes, parsley, pine nuts and raisins.
Toss gently, then add olive oil and salt to taste. Mix well.
Finishing the dish
Stuff each bell pepper cavity and place, cavity site up, in prepared baking dish.
Bake approx. 25-30 minutes until the peppers are desired tenderness and the filling is heated all the way through.
Substitute cooked brown rice, barley, or a combination of similar grains for the quinoa, if desired.