Poblano Stuffed Peppers
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
-
Servings
4 people
-
Calories
540 kcal
-
Course
Main Course
-
Cuisine
Tex-Mex
Poblano Stuffed Peppers
Description
This recipe features poblano peppers halved and seeded, then brushed with olive oil. Quinoa is cooked and combined with sautéed onion and canned albacore tuna, seasoned with cumin, chili powder, and garlic powder to build a smoky, flavorful filling. Black beans, shredded pepper jack cheese, chipotle salsa, and sliced green onions are mixed into the quinoa mixture, bringing creaminess, spice, and a touch of meltiness from the cheese.
Once filled with this mixture, the peppers are baked covered, then uncovered to brown the cheese and develop slight golden edges while softening the pepper flesh. The result is a tender pepper shell enclosing a hearty, spiced filling balancing protein and creamy cheese. Toppings like guacamole, sour cream, cilantro, and sliced onions add fresh, creamy, and crisp contrasts.
This dish can be served as a main or substantial side and suits those looking for a flavorful yet protein-rich dish using canned tuna and beans. Quinoa can be substituted with rice if preferred, maintaining a similar volume and texture.
Ingredients
- 1 cup quinoa
- 4 poblano pepper halved from top to bottom, seeds removed
- 2 teaspoons olive oil plus more for brushing
- 1 yellow onion chopped
- 1 ounce can albacore tuna Bumble Bee® brand, solid white, in water
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 ounce black beans canned, drained
- 2 cups pepper jack cheese shredded, plus more as needed
- ¾ cup chipotle salsa
- 4 green onions finely sliced
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
Toppings:
- guacamole
- sour cream
- green onion sliced green onions, finely chopped red onions
- cilantro
- red onion
Instructions
- Cook the quinoa according to the package directions.
- Preheat oven to 375 degrees F and lightly grease a 9x13 baking dish or rimmed baking sheet. Brush the halved peppers with olive oil and place them cut side up on the baking sheet
- Heat the olive oil in a large skillet over medium high heat. Add the onion and sauté for 5 minutes. Add the tuna and stir to combine. Add the cumin, chili powder and garlic powder and incorporate. Add the tuna mixture to the quinoa. Stir in the black beans, cheese, salsa and green onions. Stir to combine. Taste and adjust salt and pepper as needed.
- Generously stuff halved peppers with the tuna quinoa mixture until all peppers are full, then cover the dish with foil.
- Bake for 30 minutes covered, then remove foil, sprinkle a little extra cheese on top, increase heat to 400 degrees F, and bake for another 15 minutes, or until peppers are soft and slightly golden brown
- Garnish with assorted toppings listed above.
Notes
- Quinoa adds protein and texture to the filling but can be replaced with white or brown rice in the same proportions if preferred.
- Ensure peppers are well stuffed but avoid overfilling to prevent spilling during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 59g | 20% |
| Protein | 29g | 58% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 50mg | 17% |
| Sodium | 1086mg | 45% |
| Potassium | 1048mg | 22% |
| Fiber | 14g | 56% |
| Sugar | 7g | 14% |
| Vitamin A | 1394IU | 28% |
| Vitamin C | 104mg | 116% |
| Calcium | 526mg | 53% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
