Low carb tuna stuffed poblano peppers go together quick and they are so good! From lowcarb-ology.com

Tuna Stuffed Poblano Peppers

These low carb tuna stuffed poblano peppers couldn’t be easier. Poblanos are quickly roasted and then filled with tuna, jalapeno, cilantro,onion, and garlic then drizzled with fresh lime juice. It’s great for a healthy on-the-go lunch that’s Atkins friendly!

For this recipe you’ll need:canned albacore tuna, poblano peppers, jalapeno peppers, onion, cilantro, fresh garlic, limes, kosher salt, and olive oil.

If you are in a hurry click here to go straight to the recipe.

Tuna stuffed poblano peppers are a light low carb lunch with lots of Tex-Mex flavor! From Lowcarb-ology.com

I will be the first to admit that I don’t like fish and I am super picky about shellfish. But for some reason tuna doesn’t seem much like fish to me when it’s out of a can. I blame my 1960’s upbringing.

If it’s going to be tuna it’s going to be albacore because it’s firmer and comes out in chunks rather than shreds – you need that for this particular recipe. The cilantro, garlic, onions, lime juice, and jalapeno all blend together to remove any fishy flavor. This is just really good. It’s great for a quick lunch in the summer time when you don’t want to go to a lot of trouble.

OK. If you’ve never roasted a poblano before it’s pretty easy, especially if you have a gas stove. Just put it on a fork and hold it close to the flame, turning it as each side colors. You can also roast it under the broiler but watch carefully. Now, you don’t want to roast this like you would if you were using it in something. You do want the mellow, roasted flavor but the pepper needs to hold its shape so be mindful of that.

Give these tuna stuffed poblano peppers a try and see what you think. They make a great light dinner, too!

These low carb tuna stuffed poblano peppers are full of Tex-Mex flavor. Perfect lunch on the go! From Lowcarb-ology.com

In Mexican cooking poblanos are often roasted on a cast iron comal. You can also use a cast iron skillet. The main difference is that the comal doesn’t have sides so it’s great for making tortillas and roasting peppers.

Here’s that stuffed poblano peppers recipe.

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Stuffed Poblano Peppers

South of the border flavor! A roasted poblano is stuffed with a tuna and jalapeno mixture and then drizzled with olive oil and lime for a quick, healthy lunch on the go.
Course Light Dinner/Lunch
Cuisine Mexican
Keyword peppers, Tuna
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 146kcal
Author Marye


  • 1 poblano pepper
  • 1 5- ounce can Albacore tuna
  • 1 tablespoon chopped jalapeno pepper
  • 2 tablespoons diced onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon garlic powder
  • 2 wedges of lime
  • 1 teaspoon olive oil


  • Roast the poblano peppers until tender but still hold their shape.
  • Let cool and then cut in half and remove the seeds and membrane.
  • Set aside.
  • Mix the tuna, jalapeno, onion, cilantro, and garlic together.
  • Taste and add salt if needed.
  • Stuff the tuna into the poblano halves.
  • Drizzle with olive oil and squeeze the lime over the top.


Calories: 112 … Fat: 3.4 … Cholesterol: 24… Sodium:70 … Carbs: 4.5 … Fiber: 0.7 … Sugars: 1.8 … Protein: 17


Calories: 146kcal | Carbohydrates: 5g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 324mg | Potassium: 354mg | Fiber: 1g | Sugar: 2g | Vitamin A: 453IU | Vitamin C: 58mg | Calcium: 23mg | Iron: 1mg

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