4 red peppers
1 can cannellini beans, drained, and rinsed
1 clove garlic, minced
1 can Italian imported tuna packed in olive oil
½ cup English cucumber, peeled and minced
¼ cup Kalamata olives, minced
1 cup chopped Roma tomatoes
¼ cup Balsamic vinegar
½ cup crumbled Feta cheese
Preheat oven 400 degrees F.
Cut each bell pepper in half lengthwise and leave on stem (this will help the pepper keep in shape while baking). Remove seeds and pith of the inside of the pepper. Place peppers skin side down on a baking sheet that has been drizzled with olive oil. Sprinkle with salt and roast peppers until soft.
In a mixing bowl combine remaining ingredients and set aside in refrigerator to marinate.
Allow peppers to cool then stuff with tuna salad.