New recipe to prepare delicious stuffed peppers, one of the characteristic dishes of Mexican cuisine that, on this occasion, we show you how to cook filled with a mixture of ingredients where tuna and potato stand out.
The first thing we will do is roast the poblano peppers over the stove flame, then remove the skin, devein them, and place them in a baking dish where they should be sprinkled with a little salt.
We open the 2 cans of tuna and drain the water, we peel the potatoes, boil them in a pot with water and salt, and once cooked, we cut them into small cubes.
We chop the piece of onion and the garlic cloves and sauté them in a pan with butter, then set them aside.
Once everything is ready, we start the preparation; in a large dish, we mix the potatoes, tuna, onion, garlic, thyme, marjoram, and a little pepper, we stir everything very well, and with this mixture, we will stuff the poblano peppers.
We take a baking dish and grease it with butter all over, and once all the peppers are stuffed, we place them there and put a small piece of butter on top.
Now we take the grated cheese and use it to cover the peppers, and on top of the cheese, we drizzle with cream; now we have the peppers ready, we just need to place them in a preheated oven at 200 degrees Celsius for about ten minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?