small sweet peppers (red, green, yellow)
cup (50 ml) plain yogurt (1% or 2%)
Tbsp (15 ml) prepared basil pesto
cup (250 ml) cubed Canadian Mozzarella
oz can (170 g) chunk tuna, packed in water, drained
celery stalk, finely chopped
Halve peppers lengthwise, remove core, seeds and set aside.
In a small bowl, combine yogurt and pesto. Stir in Mozzarella, tuna, carrot and celery.
Spoon mixture into prepared peppers.