Open Cheese-Tuna bellpepper

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Bellpeppers are so good for this stuffed and baked goodness when plump ones come out in the wet market. But the native yet also tasty variety can do. I just so love eating bellpeppers. It’s costly and some opt out for this. But bellpeppers are so rich in phytochemicals and Vitamin C.  A friend ate this whenever she encounters one in a cooking because when she was single, she tended to leave it out on her plate but when she got married and did the cooking, she realized that this vegetable is pricey. Instead of the canned tuna, one can use boiled/fried fish, or leftover roasted chicken. Cooked rice or breadcrumbs can be added to make each serving a full meal.

Canned Tuna in water, drained
Cheese (all kinds available Parmesan, quickmelt, queso de bola etc.) 
White Onion, chopped
Herbs (any available dried or fresh but my staple are basil and oregano)
Salt and pepper to taste
Bellpeppers, halved and seeded

Pre-heat oven at 180 for 15 minutes.
In a bowl, place all ingredients except bellpeppers.  
Stuff the halved peppers.
In a greased cookie pan, arrange the peppers.
Bake peppers for 15 to 20 minutes.

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