STUFFED POBLANO PEPPERS
South of the border flavor! A roasted poblano is stuffed with a tuna and jalapeno mixture and then drizzled with olive oil and lime for a quick, healthy lunch on the go.
Provided by Marye
Categories Light Dinner/Lunch
Time 10m
Number Of Ingredients 8
Steps:
- Roast the poblano peppers until tender but still hold their shape.
- Let cool and then cut in half and remove the seeds and membrane.
- Set aside.
- Mix the tuna, jalapeno, onion, cilantro, and garlic together.
- Taste and add salt if needed.
- Stuff the tuna into the poblano halves.
- Drizzle with olive oil and squeeze the lime over the top.
Nutrition Facts : Calories 146 kcal, Carbohydrate 5 g, Protein 21 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 324 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
~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
TUNA-STUFFED MUSHROOMS
Creamy tuna tossed with Swiss cheese stuffed into button mushrooms and baked into perfection.
Provided by Jessica MacClure Dermody
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the tuna, Swiss cheese, mayonnaise, sweet relish, dried onion, onion powder, salt, and pepper in a large bowl. Fill mushroom caps with the tuna mixture; place on baking sheet.
- Bake in preheated oven until the mushrooms are soft and begin to give up their juices, 20 to 25 minutes.
Nutrition Facts : Calories 69.3 calories, Carbohydrate 1.5 g, Cholesterol 13.4 mg, Fat 4.4 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 113.6 mg, Sugar 0.7 g
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