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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

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

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