1 tbsp. olive oil
4 cloves garlic, minced
2 lg. onions, chopped (1 1/2 c.)
1 red & 1 green pepper, diced (1 c. each)
12 oz. mushrooms, chopped (4 c.)
2 lg. tomatoes, chopped
1-2 tsp. hot red pepper (cayenne) flakes (or equivalent liquid hot red pepper)
2 tbsp. marjoram (or oregano)
1 c. chopped fresh cilantro leaves (or 1/4 c. dried)
1 (16 oz.) can black-eyed peas, rinsed & drained
2 (7 oz.) cans tuna, drained & flaked
6 oz. cooked pasta (tricolor rotelle, bows or macaroni)
1 lb. Jarlsberg Lite cheese, shredded (4 c.)

Preheat oven to 350 degrees. Heat oil in frying pan and saute garlic until golden. Add onion and continue to cook, stirring, until transparent (2 minutes on medium-high heat). Add peppers, mushrooms and tomatoes, stirring 3-5 minutes or until mushrooms begin to brown. Add hot red pepper, marjoram and cilantro. Toss with peas, tuna, pasta and Jarlsberg Lite. Pour into oil sprayed ovenproof baking dish. Bake, covered, for 45 minutes or until cooked through. Serves 6-8. Serving suggestion: Crusty bread and homemade coleslaw.