Mediterranean Tuna & White Bean Stuffed Peppers

Wash the 2 medium red bell peppers, cut them in half lengthwise, and carefully remove the seeds and inner white membranes to create four hollow pepper boats.

Finely chop 2 tbsp of red onion and 1/4 cup of fresh flat-leaf parsley. Grate 1 tsp of lemon zest and squeeze 2 tbsp of fresh lemon juice from the whole lemon.

Open and thoroughly drain 6 oz of canned chunk light tuna and 1.5 cups of canned cannellini beans.

In a medium bowl, combine the drained tuna, drained cannellini beans, chopped red onion, chopped parsley, 1 tsp of lemon zest, 2 tbsp of fresh lemon juice, and 1.5 tbsp of extra virgin olive oil. Season with a pinch of salt and freshly cracked black pepper to taste.

Gently mix with a fork to flake the tuna and combine all ingredients without mashing the beans completely.

Spoon the tuna and bean mixture evenly into the four bell pepper halves, pressing down gently to pack the filling.

To pack for travel, wrap each stuffed pepper tightly in parchment paper or beeswax wrap to keep the filling secure, then place them snugly in a hard-sided airtight container. Transport in an insulated lunch bag with an ice pack to keep them crisp and cold.