Preheat and prep: Heat your oven to 400°F (200°C). Lightly oil a baking dish large enough to hold the peppers upright.

Prepare the peppers: Slice the tops off the bell peppers and remove seeds and membranes. If they wobble, shave a thin slice from the bottom so they stand. Brush the insides with a little olive oil and season with a pinch of salt.

Par-bake the peppers: Place peppers in the baking dish and bake for 10–12 minutes to soften slightly. This prevents crunchy, undercooked shells.

Mix the filling: In a large bowl, combine drained tuna, onion, celery, garlic, capers or olives, herbs, lemon zest, and lemon juice. If using, fold in cooked rice or quinoa.

Add the creaminess: Stir in mayonnaise or Greek yogurt and Dijon. Season with salt and pepper. Taste and adjust lemon or seasoning as needed.

Cheese it up: Mix in half of the grated cheese, reserving the rest for topping. If you like a little heat, add a pinch of chili flakes or paprika.

Stuff the peppers: Spoon the filling into each par-baked pepper, packing it gently to the top. Sprinkle the remaining cheese over each one.

Bake to finish: Return to the oven and bake for 12–15 minutes, until the cheese is melted and lightly golden and the peppers are tender.

Rest and garnish: Let them sit for 5 minutes. Finish with a drizzle of olive oil, a squeeze of lemon, and extra herbs for brightness.

Serve: Pair with a simple green salad or roasted potatoes. These taste great warm or at room temperature.