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 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
Nutrition Information
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Can these be frozen? I thought they were delish…my picky husband, not so much. I have a ton left over.
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!
Do you precook the peppers? Thanks!
nope - no need
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 😀
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!