Mexican-Style Tuna Stuffed Peppers

Brenda Villagomez
Eating stuffed peppers will never be so special after preparing this Mexican-Style Tuna Stuffed Peppers recipe. This typical Mexican recipe is generous, economical, and you can also prepare it with canned tuna. An easy technique to make stuffed peppers is to fry them in enough oil and then remove the skin.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 tablespoon vegetable oil
  • 1/4 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 3 tomatoes, in cubes
  • 1 serrano chile, chopped
  • 2 cups canned tuna, drained
  • 1/4 cups green olives, sliced
  • 1/4 cups fresh cilantro, finely chopped
  • 1 tablespoon thyme
  • 1/4 cups tomato purée
  • 1 tablespoon salt
  • 1/2 tablespoons pepper
  • 4 Poblano chiles
  • 1/3 cups sour cream
  • 1/2 cups Manchego cheese, or mozzarella, for a lighter option
Preparation
35 mins
20 mins
Low
  • Preheat the electric oven to medium temperature or the conventional oven to 180°C.
  • Heat the oil in a skillet over medium heat and cook the onion with the garlic until they are shiny. Add the tomatoes, the serrano chili, the tuna, the olives, the cilantro, the thyme, tomato puree, and cook for a few minutes. Season with salt and pepper. Set aside.
  • Roast the peppers on a griddle until they turn black. Place them in a bag and sweat for 20 minutes. Remove from the bag and, using a knife, peel them, open them up, and crumble them. Fill with the tuna.
  • Place the peppers on a baking tray, add the cream, the cheese, and bake until the cheese is golden.
  • Serve, garnish with more cream.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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