Stuffed Poblano Peppers with Beans and Tuna
Miriam Becerra
This bean and tuna stuffed pepper is an ideal dish for family afternoons, as it is a simple and traditional recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 10 Poblano chiles
  • 2 cups refried black beans
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 2 canned tuna
  • 8 eggs
  • 1 cup flour
  • 1 cup vegetable oil
Preparation
30 mins
Low
  • Roast the peppers and let them sweat in a plastic bag.
  • Sauté the onion in a pan with olive oil, then add the refried beans and tuna, mixing well.
  • Clean and devein the peppers, being careful not to open them too much.
  • Stuff the peppers with the mixture, coat in flour, and set aside.
  • Beat the egg whites until firm, then add 4 yolks and two tablespoons of flour.
  • Take a pepper and dip it in the egg, place them in the pan, fry, and turn when it turns golden brown. Remove and place on absorbent paper to drain excess oil. They can be served immediately or allowed to cool.

Nutritional Information

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