Tuna is a great source of selenium which protects skin from UV damage. Peppers have lots of vitamin C and also help with skin firmness. Ingredients 2 medium bell peppers (orange, yellow or red) ⅓ cup red onion, chopped into small pieces 2 button mushrooms, chopped into small pieces 1 5-oz. can water-packed tuna ½ cup chopped cherry tomatoes ¼ cup chopped kalamata olives ¼ cup no salt added cottage cheese (I use the Friendship brand) 1 Tablespoon fresh lemon juice 1 teaspoon extra virgin olive oil ½ teaspoon dijion mustard ½ teaspoon dried parsley ½ teaspoon dried oregano crushed red pepper (optional) freshly ground black pepper sea salt Instructions 1) Preheat oven to broil. Place whole peppers onto a baking stone or sheet and broil for 5-7 minutes, turning once mid-way through broiling. Watch the peppers carefully so you don’t complete char them. Remove from the heat, and place on a plate to cool. 2) Turn oven from broil to 350°. 3) While waiting for the peppers to cool, make your tuna filling. Spray a skillet with cooking spray and sauté the onions and mushrooms until soft and fragrant, sprinkle with sea salt and black pepper while cooking. 4) Add cooked onion and mushroom into a medium size mixing bowl. 5) Add tuna, tomatoes, olives, cottage cheese, lemon juice, olive oil, mustard, parsley and oregano to the bowl as well. Break apart tuna with a fork and stir all the ingredients together. Season to taste with crushed red pepper and ground pepper (it should not need any additional salt). 6) Once the broiled peppers are cool enough to handle, carefully cut the peppers in half, remove seeds and membranes (be careful as it may still be hot inside). Lay the 4 pepper halves on the baking stone and fill with the tuna mixture. You should have just enough tuna to fill the 4 pepper halves. If you have extra, you can eat it on the side or save it for later. 7) Place peppers in the oven for 10-15 minutes, until warm all the way through. Remove from oven, serve and enjoy.