2 cans of white tuna in water; drained 1/2 c. chopped onion 1/3 c. chopped celery 8 small peppers, cut in half 1 c. Greek yogurt 0% fat 2 heaping tbs. of Dijon mustard splash of red wine vinegar salt and pepper to taste I also at times like to add fresh parsley
Mix yogurt, mustard and vinegar; in a separate bowl, flake tuna then add onions, celery and seasoning.
Stir in the yogurt mix and spoon into pepper halves.
