4poblano peppers, halved (from top to bottom), seeds removes
2teaspoonsolive oil, plus more for brushing
1yellow onion, chopped
15-ounce canBumble Bee® Solid White Albacore in Water
1teaspooncumin
1teaspoonchili powder
1teaspoongarlic powder
1 15-ouncecan black beans, drained
2cupsshredded pepperjack cheese, plus more as needed
¾cupchipotle salsa
4green onionsfinely 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
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).