Name: Stuffed Peppers with Tuna and Potato
Prep time: 80 min
Yield: 3
Cuisine: Mexicana
Ingredients: 6 Poblano chiles; 2 cans canned tuna in water; 3 potatoes, medium; 1/3 white onions; 2 cloves garlic; 150 grams Manchego cheese, grated; 1/4 cups cream; 100 grams unsalted butter; 1/2 tablespoons thyme, ground; 1/2 teaspoons ground marjoram; pepper, to taste; salt , to taste

Preparation

1h 20 mins

Low

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.