Mini Tuna Chile Rellenos These cute little rellenos can be stuffed up to a day ahead of time; bake just before serving. Total Time 45 minutes Servings 6 servings Ingredients Share 1 (12 oz) can Chicken of the Sea® Chunk Light Tuna in Water, drained12 (3-inches long) mini bell peppers1/3 cup cilantro, chopped1/4 teaspoon saltcayenne pepper, to taste12 ounces shredded Monterey jack cheese, divided1 cup ranchero or enchilada sauce Instructions Preheat oven to 450°F.Place peppers on a baking sheet and place on top rack in oven. Roast for 8 minutes. Remove and let stand until cool enough to handle.Reduce heat to 375°F.Meanwhile, place tuna in a large bowl and break up with a fork. Add cilantro, salt, cayenne and all but 1/2 cup of the cheese.Using a small knife, cut peppers open lengthwise. Stuff generously with tuna mixture. Pour ranchero sauce in a baking dish. Arrange peppers on top. Sprinkle remaining cheese over peppers. Bake for 15 minutes or until cheese is melted and bubbly. Serve hot. In this Recipe: Chunk Light Tuna in Water