Poblano Stuffed Peppers

Rating:

Total Time:

1 hour

Difficulty:

Easy

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. 

Poblano Stuffed Peppers from www.whatsgabycooking.com (@whatsgabycookin)

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! 

Poblano Stuffed Peppers from www.whatsgabycooking.com (@whatsgabycookin)

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

Gaby
A Mexican spin on stuffed peppers with quinoa, tuna, cheese and salsa that makes for a quick weeknight meal!
5 from 5 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Tex Mex
Servings 4 people

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.

** This post is brought to you by Bumble Bee®. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

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Recipe Rating




14 comments

  1. Vanessa

    5 stars
    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!

  2. Theresa

    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!!

  3. Jill

    5 stars
    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

  4. Kristen Berry

    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!

  5. Naz

    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

    • Gaby

      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!

  6. Jan Moen

    I love tuna but, somehow, can’t wrap my brain around using it here. How about canned or shredded chicken?

  7. Monika

    5 stars
    What a great new way to stuff peppers! So flavorful. This is a game changer for sure!!

  8. Elaine Stamness

    5 stars
    Oh those look so yummy but have fish allergy. Thinking shredded pork or chicken.

  9. Jeanine Manser

    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.

  10. Rachel WS

    5 stars
    Made this tonight, my husband was skeptical of the tuna. Then he devoured 3 peppers. Absolutely fantastic and easy

  11. Kay

    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.

  12. Carly Douglas

    5 stars
    Delish! I’ve made them twice and they do not disappoint. Great for leftovers!

  13. Linda Borowski

    5 stars
    Loved it! What a surprise in flavor. There’s no fishy or tuna taste. How did you do that?