We’re taking things up a few notches today and changing the stuffed pepper game… let’s all take a minute to admire these POBLANO STUFFED PEPPERS.
Trust me – these poblano shells are going to change the bell pepper game. They are a little smoky and incredibly flavorful, especially because they are stuffed with all my fav taco fixings, some of my favorite Bumble Bee® Solid White Albacore in Water and topped with CHEESE. OMG you guys – promise you’ll be obsessed. We’re gonna do these on IG live in a few weeks – they are just too good not to share!
Ounce for ounce Bumble Bee® Tuna is lower in calories, fat, sat fat, and the cholesterol levels are leaner than the leanest cuts of beef and chicken. It’s the perfect way to get a quick and easy dinner on the table plus plenty of healthy protein. And you might as well make a double batch because these do great in the fridge and make for excellent leftovers. The quinoa bulks up the filling a little bit and adds extra protein. But if you’re not a quinoa kinda fam, feel free to use white or brown rice. Equally as delish (and same ratio of uncooked rice to quinoa).
Poblano Stuffed Peppers
Ingredients
- 1 cup quinoa
- 4 poblano peppers, halved (from top to bottom), seeds removes
- 2 teaspoons olive oil, plus more for brushing
- 1 yellow onion, chopped
- 1 5-ounce can Bumble Bee® Solid White Albacore in Water
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 15-ounce can black beans, drained
- 2 cups shredded pepperjack cheese, plus more as needed
- ¾ cup chipotle salsa
- 4 green onions finely sliced
- Kosher salt and freshly cracked black pepper to taste
Toppings:
- Guacamole
- Sour Cream
- Sliced Green Onions, Cilantro, finely chopped red onions
Instructions
- Cook the quinoa according to the package directions.
- Preheat oven to 375 degrees F and lightly grease a 9×13 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.
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YUMMM….Think I’ll do this with either ground turkey or shredded chicken though b/c my husband isn’t really a fan of tuna!!
Thank You!
Gaby these sound sooo good! I make stuffed poblano‘s all the time they are my favorite sometimes with whatever I have leftover meat rice shrimp cheese whatever but oh the tuna with the quinoa I’m going to try this!! I am a huge fan of bumblebee tuna I just got told yesterday that I make great tuna!!
I like the idea of just slicing them down the middle I usually roast them then I take the skin off cut the top off and fill them that way this is much easier thank you!!
This looks delicious we love this kind of food the only thing I would change is I would use either chicken or fajita meat in the place of the Tuna other than great recipe
What else could you use in place of the tuna and how much as my husband is not a fan of fish!
Thank you Gaby!
Sounds delicious and creative take on stuffed peppers. Curious, why such a long baking time (45 minutes) if everything is pretty much cooked already?
Thanks!
Naz
to cook the pepper!! you could par-bake the peppers and then stuff and finish for 5-10 minutes if you prefer. But you dont want a slightly raw poblano!
I love tuna but, somehow, can’t wrap my brain around using it here. How about canned or shredded chicken?
What a great new way to stuff peppers! So flavorful. This is a game changer for sure!!
Oh those look so yummy but have fish allergy. Thinking shredded pork or chicken.
I made these and they were delicious! I have a similar recipe called Mexican Tuna Pizza. It sounds like the most unusual combination of tastes but it too, is fantastic. I’d encourage folks to try these peppers with the tuna. I think you’ll be pleasantly surprised. Thanks, Gaby.
Made this tonight, my husband was skeptical of the tuna. Then he devoured 3 peppers. Absolutely fantastic and easy
I also was concerned about using tuna in this recipe, but it was amazing. It was so delicious and did not taste of tuna. Love this and will make it again.
Delish! I’ve made them twice and they do not disappoint. Great for leftovers!
Loved it! What a surprise in flavor. There’s no fishy or tuna taste. How did you do that?
These are delicious! But I was wondering if the 1 cup of quinoa is a cooked or a pre-cooked measurement? Thanks!
uncooked!! step 1 of the recipe is cooking the quinoa 🙂
I trusted your taste buds and used the tuna. It was wonderful. Definitely will make again.
I bought tuna for this recipe and it took me weeks to build up the courage to try it because I don’t normally like tuna…I’ve since made these 3 times with the tuna and they are amazing! Even if you don’t like tuna, you will love these.
But I always struggle to think of what else to make with them as a side. Any suggestions?
Thank you!
This recipe turned out so great! My boyfriend is a crazy person and doesn’t like “stuffed” peppers even though he likes peppers, so we make these as “unstuffed peppers” and just cook everything on the stove. It saves the time it would’ve taken in the oven and I still get to make the recipe 😀
Do you precook the peppers? Thanks!
nope – no need
This is one of my Gaby favs! A staple at my house 🙂
Question Gaby: Do you think you could assemble and then freeze in a glass dish and bake at a later time?
yes!
Can these be frozen? I thought they were delish…my picky husband, not so much. I have a ton left over.