__________________________________________________________________Recipe taken from p. 51 of Tosca Reno’s Eat-Clean Diet Vegetarian Cookbook >>> “I tweaked it a little (because I am currently on-season and need to have particular measurements to be stage ready)”. >>> The recipe for 1 pepper is:
78g Plain Yogurt (drained if you prefer) OR 70g Cottage Cheese
Cilantro - to your liking
Chipotle Chili Pepper Spice (Mrs. Dash Chipotle Spice if in season) - to your liking
Shallots - to your liking
Sea salt & pepper - to your liking/ optional
130g per pepper - will measure to 130g give or take WITHOUT lids, if you cut too much off pepper dice some of the extra pieces and to make 130g then add to stuffing
1. Preheat over to 400F (200C)
2. Mix plain yogurt with tuna, cilantro, chipotle chili pepper spice, shallots, sea salt & pepper. Feel free to add any other spices you like into the mix.
3. Stuff pepper.
4. Sprinkle a little chipotle chili pepper spice on top.
5. BAKE for 15-20 minutes.
Easy and tastes delicious!!