~CHILES POBLANOS STUFFED WITH TUNA~
My Grandma used to make this stuffed poblano chiles for lent Fridays, our hole family used to gather in her house to enjoy her cooking!
Provided by Sandra Leonard @SandyD
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees
- Roast peppers in a cookie sheet for 25-35 minutes be sure to keep an eye on them every few minutes to ensure even charring.
- When your peppers are done roasting, put them in a bowl and cover with plastic wrap for 10 minutes to let them steam. (This will make them really easy to peel.)
- "Cleaning the peppers" 1)Run the pepper under cold water and peel of the skin. 2)Make a small slit down one side of the pepper. 3)Using your fingers(they are the best tools here) reach in and pull out all the seeds and extra pepper guts.
- On a bowl mix the tuna, corn (drained) and mayonnaise. Salt and pepper to taste.
- Arrange the chiles in a buttered baking dish, top each chile with the cheese and cream. (Bring the oven temperature down to 350 degrees) and bake for 20 minutes.
EASY STUFFED POBLANOS
My partner adores these saucy stuffed peppers-and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. -Jean Erhardt, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.
Nutrition Facts : Calories 312 calories, Fat 13g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1039mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
TUNA-STUFFED POBLANOS
Pop these Tuna-Stuffed Poblanos in the oven for just 20 minutes and you'll have mealtime served in no time! Topped with cheese, this Healthy Living recipe is a creative take on your classic stuffed peppers. Give it a try today.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Heat dressing in large skillet on medium heat. Add onions; cook and stir 3 min. or until crisp-tender. Stir in tomatoes; cook 3 min. Stir in tuna; simmer on medium-low heat 5 min. Remove from heat; stir in cilantro.
- Fill chiles with tuna mixture; place, cut sides up, on rimmed baking sheet sprayed with cooking spray. Top with cheese; cover.
- Bake 20 min. or until peppers are heated through and cheese is melted.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 30 g
TUNA STUFFED CHILES
Provided by Marcela Valladolid
Categories appetizer
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- To char the chiles: Over a gas flame, char the chiles on all sides until blackened, placing them into a sealable plastic bag to sweat for about 10 minutes. Remove the chiles from the bag and, using paper towels, wipe off the charred skin from the chiles. With a paring knife, slice the chiles down the center just to reveal the inside, being careful not to fully cut them in half. With a spoon, scoop out the seeds and the vein, keeping the stem and the rest of the chile intact. Place the chiles in a 9-by-13-inch glass baking dish and set aside for stuffing.
- To make the tuna filling: Combine the tuna, peas, corn and mayonnaise in a small bowl. Season with salt and pepper and set aside.
- To make the pickling liquid: Cook the carrots in boiling salted water until just crisp-tender, about 3 minutes. Drain and set aside to cool.
- Heat the oil in a large saucepan over medium heat. When the oil is hot, add the garlic and onions and cook until the onions are slightly cooked, but still crispy, 5 minutes. Add 2/3 cup water and the vinegar and bring to a simmer (see Cook's Note, below). Add the carrots, oregano and bay leaves. Simmer until the vegetables are crisp- tender and almost all of the vinegar has evaporated, 8 minutes. Let cool slightly.
- To stuff the peppers: Stuff the peppers with the tuna mixture. Place back in the baking dish; they should fit snuggly. Pour the warm pickled mixture over the stuffed chiles and allow to cool to room temperature. Cover and chill for 2 hours or overnight. Serve cold.
TASTY TUNA PASTA
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well.
- Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; serve.
Nutrition Facts : Calories 460.2 calories, Carbohydrate 54.3 g, Cholesterol 32.3 mg, Fat 18.4 g, Fiber 5.5 g, Protein 21.8 g, SaturatedFat 6.8 g, Sodium 765.7 mg, Sugar 7.1 g
FIERY STUFFED POBLANOS
I love southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how these stuffed peppers were born. -Amber Massey, Coppell, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Broil peppers 3 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Meanwhile, in a small bowl, coarsely mash beans; set aside. In a large nonstick skillet, cook and stir zucchini and onion until tender. Add garlic; cook 1 minute longer. Add corn, tomatoes, rice, seasonings and beans. Remove from heat; stir in 1/2 cup cheese. Set aside., Preheat oven to 375°. Peel charred skins from poblanos and discard. Cut a lengthwise slit through each pepper, leaving stem intact; discard membranes and seeds. Spoon 2/3 cup filling into each pepper., Place peppers in a 13x9-in. baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and remaining cheese during last 5 minutes of baking. Serve with sour cream.
Nutrition Facts : Calories 223 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 579mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
STUFFED POBLANO PEPPERS
My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.
Provided by Laura Trowbridge
Categories Main Dish Recipes
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
- Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.
Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g
More about "tuna stuffed poblanos recipes"
TUNA STUFFED POBLANO PEPPERS - LOWCARB-OLOGY
From lowcarb-ology.com
5/5 (2)Total Time 10 minsCategory Light Dinner/LunchCalories 146 per serving
STUFFED POBLANO PEPPERS | THE RECIPE CRITIC
From therecipecritic.com
SOUTHWEST STUFFED POBLANO PEPPERS - CREME DE LA CRUMB
From lecremedelacrumb.com
STUFFED POBLANO PEPPERS - DINNER AT THE ZOO
From dinneratthezoo.com
PICKLED POBLANO RAJAS TUNA MELT - PATI JINICH
From patijinich.com
BEST BELL PEPPER TUNA MELTS RECIPE - HOW TO MAKE BELL …
From delish.com
5/5 (5)Total Time 40 mins
- Roast, cut side up, until peppers are just tender but still a little crisp in the center, about 20 minutes.
- Meanwhile, in a large bowl, combine tuna, celery, red onion, mayo, dill, pickle relish, Dijon, and lemon juice.
COOK THIS: PICKLED POBLANOS STUFFED WITH TUNA FROM …
From nationalpost.com
Author Laura Brehaut
VEGAN CHICKPEA TUNA SALAD STUFFED POBLANO « DORA'S TABLE
From dorastable.com
TUNA STUFFED PEPPERS RECIPE - QUERICAVIDA.COM
From quericavida.com
8 STUFFED POBLANO PEPPER RECIPES TO TRY ASAP
From allrecipes.com
TUNA STUFFED CHILE RELLENOS - YOUTUBE
From youtube.com
POBLANO STUFFED PEPPERS - WHAT'S GABY COOKING
From whatsgabycooking.com
TUNA STUFFED POBLANO PEPPERS - LOWCARB-OLOGY | RECIPE | STUFFED …
From pinterest.ca
MEDITERRANEAN TUNA COUSCOUS STUFFED PEPPERS - A CEDAR SPOON
From acedarspoon.com
TUNA STUFFED PIQUILLO PEPPERS RECIPE - SPANISH SABORES
From spanishsabores.com
30 POBLANO PEPPER RECIPES - TASTE OF HOME
From tasteofhome.com
You'll also love
Related Search