Tuna Stuffed Peppers

Total Time: 40 minutes
Serves: 6
Tuna Stuffed Peppers
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  • 6 poblano chiles
  • 2 cans Dolores tuna in water
  • 1/3 medium white onion
  • 2 garlic cloves
  • 5 oz grated manchego cheese
  • 3 medium potatoes
  • ¼ cup sour cream
  • 3.5 oz butter
  • 1 teaspoon ground thyme
  • 1 teaspoon crushed marjoram
  • salt and pepper


  1. Roast the peppers over the flame, put them in a resealable bag and let them sweat for 5 minutes; remove the skin and devein. Place in a bowl and sprinkle with a little salt. Set aside.
  2. Peel, cut into small cubes, and cook the potatoes in salted water. Set aside.
  3. Drain the tuna.
  4. Chop onion and garlic and sauté in a pan with butter. Set aside.
  5. In a large bowl, gently mix the potatoes, tuna, garlic, onion, thyme, marjoram, and a little pepper.
  6. Rinse the peppers with salt. Cut them open lengthwise and remove seeds and veins.
  7. Fill with mixture.
  8. Preheat oven to 430 °F.
  9. On a buttered ovenproof glass dish place the stuffed peppers adding a bit of butter on each.
  10. Add the grated cheese on top, then cover entire surface with the cream.
  11. Bake for 10 minutes.
  12. Serve with refried beans, scrambled eggs.
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