Stuffed Peppers
- 2 red peppers
- 10-12 oz/280-350 gm tuna, salmon,
- or shredded chicken
- 1 cup lightly packed baby spinach
- 1/2 bunch fresh parsley, chopped
Dressing:
- 1/8 cup extra virgin olive oil
- 1 1/2 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt, finely ground
- 1/8 teaspoon pepper
Wash and core your red peppers. Shred your fish or meat into a bowl. In a separate bowl, whisk salad dressing ingredients well. Pour dressing over your protein, greens, and herbs. Mix well. Stuff the mix into peppers for fun. Eat up!