Ingredients:

• 2 cans (4.5 oz. each) Portofino Solid Albacore Tuna in Extra Virgin Olive Oil
• 8 bell peppers, mixed colors
• 4 cups cooked orzo pasta
• 1 tsp. extra virgin olive oil
• 1 cup diced onion
• 1 tsp. minced garlic
• 2 cups small dice zucchini
• 1 cup diced red pepper
• 1 cup diced orange pepper
• 1 tsp. dry basil
• ½ tsp. dry oregano
• ¼ tsp. red pepper flakes
• ¼ tsp. salt
• 1 can (8 oz.) tomato sauce
• ½ cup shredded Italian cheese blend

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Slice peppers in half and clean out the center. Place pepper halves in two 13×9 pans with ½ cup of water in each.
3. Heat olive oil in a medium sauté pan and sauté onion and garlic over medium heat until just softened. Add zucchini and chopped bell peppers and continue to cook until they are just soft.
4. Place orzo in a large bowl. Mix in zucchini and pepper mixture and combine well.
5. Add herbs and tomato sauce and tuna and mix well.
6. Divide mixture between the pepper halves. Bake in preheated oven for 30 minutes, covered with foil. Remove foil and top with shredded cheese.

Tip: Split peppers into two separate pans. Prior to cooking, wrap one pan with plastic wrap and freeze for cooking later!