Dilly Tuna Stuffed Bell Pepper

Ingredients:

4 red, orange, or yellow bell peppers
Coconut, avocado, or grapeseed oil
4 4-oz. cans/bags of tuna
Dill weed
Mayo
Dijon mustard
Paprika

Directions: 

Heat oven to 375 degrees.
Grease deep baking pan (deep enough to hold a bell pepper) with coconut, avocado, or grapeseed oil.
Slice off tops of bell peppers, removing stem and seeds, and rinsing and patting dry.
In a large bowl, combine tuna (drained) with 4 tablespoons of mayo and 2 tablespoons of Dijon mustard.
Add 1 tablespoon of dill weed (or more based on your liking).
Scoop mixture into peppers (enough to fill to top).
Sprinkle with paprika.
Place peppers in baking pan and bake 25 minutes or until softened.
Serves 4.