Recipe Tuna Stuffed Peppers

Ingredients:

• 3 medium bell peppers (1 red, 1 yellow, 1 green)
• 1 (6-ounce) can tuna, drained
• 1/2 cup ricotta cheese
• 1 2/3 cups shredded mozzarella cheese
• 1 tablespoon freshly grated Parmesan cheese
• 3 anchovy fillets packed in oil, drained and finely chopped
• 2 large eggs plus 1 large egg yolk
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh sage, optional
• 1 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup dried Italian-seasoned bread crumbs

Directions:

1. Preheat oven to 350 degrees F
2. Lightly oil a 15×10-inch baking pan
3. Cut eat pepper in half lengthwise
4. Remove and discard the seeds and ribs
5. Flake the tuna well in a medium bowl
6. Add the ricotta, mozzarella, Parmesan, and anchovies and mix to combine
7. Whisk the eggs, egg yolk, parsley, sage, oregano, salt, and pepper in a small bowl
8. Add to the tuna mixture and fold with a spatula
9. Fill each pepper with an equal amount of the tuna filling
10. Place the bread crumbs in a small bowl
11. One at a time, invert the peppers into the bread crumbs to coat the filling with crumbs
12. Place the peppers, crumbed sides up, in the pan
13. Bake until the tops are golden and the peppers soften, 25 to 30 minutes
14. Serve hot