5 from 26 votes
Poblano Stuffed Peppers
Poblano Stuffed Peppers are stuffed with a savory filling of quinoa, albacore tuna, black beans, cheese, and chipotle salsa, seasoned with cumin, chili powder, and garlic powder for a smoky and mildly spicy flavor. The poblano peppers are roasted until tender, and the filling is baked inside the pepper halves until heated through and topped with melted cheese. A garnish of guacamole, sour cream, and fresh herbs completes the dish.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
4
people
Calories:
540 kcal
Course:
Main Course
Cuisine:
Tex-Mex
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
- cilantro
- red onion
- green onion sliced green onions, finely chopped red onions
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 540
% 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.