Yield: 32 servings.

1 cups whole kernel corn with peppers, roasted

8 cups shredded low-fat Mexican cheese blend, divided

2½ cups diced onion or green onion

1⅓ cups chopped cilantro

1½ Tbsp. garlic salt

1 43-oz. pouch Chicken of the Sea® Premium White Tuna, Premium Light Tuna, Yellowfin Light or Premium Albacore Tuna in Spring Water

32 medium-large fresh Pasilla chilies, roasted, skins peeled and seeds removed

as desired, salsa or creamy cilantro dressing (optional)

Preheat oven to 375°F. In large bowl, combine roasted corn, ¾ of the cheese, onion, cilantro and garlic salt. Fold in Chicken of the Sea® Tuna; blend well. Fill each pepper with corn mixture (about ¾ cup). Place stuffed peppers onto foiled, lined baking sheets. Bake until heated through (about 15 to 20 minutes). The last 5 minutes of baking, top with remaining cheese. Serve with salsa or creamy cilantro dressing.