TUNA-STUFFED PEPPERS... by Mamma Genny

3 yellow, red, or green peppers, cut in two halves lengthwise
1.5 cup of rice
capers
2 cans of tuna
½ cup of grated pecorino cheese 
3 tomatoes peel and diced small
salt, pepper 

Prepare pan, which will be used for cooking peppers by lining it with
diced tomatoes, sprinkle olive oil.
Make rice, but cook it al dente.  
Once cooled, mix with tuna, one diced tomato, capers, half the
cheese, salt, and pepper.
Fill peppers with rice mixture.  
Top peppers with slices of tomatoes, and sprinkle with cheese.  
Place pepper in pan and add a half cup of water to pan.
Place in pre-heated 350-degree oven for 45 minutes.