Get the full recipe after the break.
Originally posted at Eat, Spin, Run, Repeat.
- 2 yellow, orange, or red bell peppers
- 1 cup cooked farro
- 1 can light flaked tuna
- 1 tsp extra-virgin olive oil
- 1/2 cup red onion, diced
- 1/2 cup diced zucchini
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1/4 cup diced cherry tomatoes
- 2 tsp red-wine vinegar
- 2 tbsp fresh chopped parsley
- sea salt and pepper to taste
Cut peppers in half lengthwise. Cut out the stems, along with the seeds and membrane. Place the peppers in a large pot of boiling water for about 5 minutes to soften them slightly, then remove and pat dry. They should be softened, but sturdy enough to hold filling without collapsing.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes. Add zucchini, balsamic vinegar, oregano and thyme, and cook, stirring for about 2 minutes. Mix in the cooked farro, tuna, cherry tomatoes, red wine vinegar, parsley, and season with sea salt and pepper.
Cook until heated throughout. Divide the filling among the pepper halves and serve.
Nutrition per serving: 252 calories, 4g fat, 0g saturated fat, 18mg cholesterol, 216mg sodium, 39g carbs, 7g fiber, 9g sugar, 21g protein.
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