176 g (86 g per half) (1 medium) red bell pepper – cut into half and internals cleaned

50 g (1.8 oz) Mozzarella cheese – grated

50 g (1.8 oz) Monterey Jack with Jalapeno – grated

60 g (30 g per slice) (2 oz, 1 oz each slice) - 2 tomato slices

1. Preheat your oven to 370 F or about 190 C
2. Cut the bell pepper / capsicum in half. Cut out the white veins and remove the seeds. Grate both of the cheeses. OPTIONAL: you can use just 100 g of Mozzarella and not use the Monetary Jack. Also, you can top with Cheddar as an alternative
3. In a medium mixing bowl, add the prepared Classic Tuna Salad and also add the grated cheese. Fold to combine
4. Divide the tuna melt stuffing into 2 equal parts. Stuff each of the 2 halves of the cleaned bell pepper/capsicum. Press the stuffing gently into the bell pepper/capsicum. Place the tomato slice on top of the tuna mixture and sprinkle half of the Monterey Jack (or cheese of your choice) on top of the tomato
5. Place the stuffed bell pepper/capsicum on a wire rack and place into the middle position of your oven. Bake for 15 minutes. To crisp the cheese, move the rack to the top third position in your oven and raise the temperature to 400 F or about 200 C for 5 minutes. Do not over bake as the bell pepper/capsicum will get too soft. Enjoy!