Tuna stuffed bell peppers

Cut the bell peppers in half lengthwise and carefully take out the seeds, leaving a bit of stem attached if you like how it looks.

Put them on a baking tray, drizzle a little olive oil over, season with salt and black pepper and toss so they are coated on all sides.

Roast at a preheated 425 degrees Fahrenheit for about 20 minutes, until roasted and tender but not falling apart.

Tip three cans of oil-packed tuna into a bowl without draining the oil.

Add four or five thinly sliced scallions, a teaspoon of celery seeds and a heaping teaspoon of finely chopped capers.

Add as much mayo as you like, a tablespoon of Dijon mustard, the juice of half a lemon and freshly cracked black pepper, mix and taste.

Fill the roasted peppers with the tuna salad and sprinkle shredded cheese over the top.

Put back in the oven under the broiler for a couple of minutes, maybe three, watching closely, until the cheese is bubbly and has some colour like pizza cheese.