Tuna and Grain Stuffed Bell Peppers

I have been trying to eat more fish lately, because it's good for you and has that protein stuff in it, which is slight challenge to get enough of for people who do not eat meat on a daily basis...or ever. I'm supposed to eat at least 60g a day. I'm really good at eating more than 45 and pretty good at more than 50. But I rarely meet that 60g mark. I'm working on it though.

Enter tuna.

When I was a kid, I refused to touch the stuff. In fact, this recipe might be the only thing I've ever eaten with tuna in it (at least that I can remember). It was my quest for more protein that led me to make this recipe several times my senior year of college, and again, a few weeks ago. Like the persimmon pudding I recently posted, I have no idea where this recipe came from. In fact, I didn't even have the ingredients list for this one, I recreated it from memory. I think I did a good job because it tasted exactly how I remembered it. So thank you, mysterious source of this recipe, for helping me get my protein on.

Tuna and Grain Stuffed Bell Peppers

2/3 cup five grain mix, cooked (rice, quinoa, or millet would work great too)
4 medium bell peppers
2 5oz. cans of tuna, drained
1 can yellow sweet corn
1/2 cup shredded cheddar cheese
2 tbsp breadcrumbs
1 tbsp grated parmesan cheese
salt & pepper

Cut the tops off of each bell pepper, remove the insides, and cut in half. Broil each side about 5 minutes, until the peppers begin to brown.

While they are broiling, mix the cooked rice, tuna, corn, and cheese in a bowl. If the rice was made earlier and is cold or room temperature, heat it up in the microwave or on the stove first. Add salt and pepper to taste. Fill each bell pepper with the mixture.

In a small bowl, mix the bread crumbs and parmesan cheese. Sprinkle this on top of the mixture in the bell peppers. Broil again until the breadcrumbs & cheese turn slightly brown.

Serves 4.