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