This dish is inspired by Rachel Ray's Baked Jalapeno Poppers . . .
2 cans chunk light tuna, drained
1 Tbsp Spice Smuggler's Kitchen Herb
Garlic salt, to taste
2 Tbsp Pecorrino Romano
2 Tbsp Parmesan
3 Tbsp Light Mayo (I like Kraft's Light mayo made with olive oil)
Mix Well and set aside, to allow flavors to meld
If you do not have Spice Smuggler's Kitchen Herb, use oregano, garlic, ground pepper and onion powder to taste. It's not the same, but it is still yummy!
Pre-heat toaster oven to 300 degrees.
Wash peppers. Cut of stem ends, remove pith and seeds. Cut off a small portion from top to tip (about 1 cm high) to make boats. Save these strips to serve with the meal.
Line toaster oven pan with foil and spray with olive oil pan spray.
Fill pepper "boats" with Tuna Salad.
Place on pan. Bake for 10 to 15 minutes, until tuna is heated through.
Sprinkle with shredded cheddar cheese, bake for another 5 minutes so cheese can melt.
Sprinkle with a bit of garlic salt if desired.
Serve & Enjoy!