Rinse your peppers and cut them in half. Clean out the seeds and discard them. Plunge in boiling water for a couple minutes to make them tender. Drain and lay out in a baking dish open side up. In a large fry pan saute in olive oil the onion, celery and carrots until tender. Cook box of Zatarain’s rice pilaf as directed. Add sauteed vegetables and drained tuna during the last 5 minutes of rice pilaf simmer time. Salt and pepper to taste. Fill peppers with tuna mixture. Bake at 350 F for 12 minutes. Remove from oven, sprinkle with cheese as much or a little as you prefer. Bake for 5 more minutes to melt the cheese.