Place the poblano chiles on the a foil-lined baking sheet and cook in the oven for 15-20 minutes or until skin is bubbly. If cooking on grill, cook 2-3 minutes per side. When peppers are completely cooked, put them in a plastic bag and close it, once cool remove the skin, make on slice down center and remove the seeds.
Finely chop the tomato, 1/4 of the onion and jalapeño.
In a skillet over medium to high heat, sauté the tomato, onion, jalapeño mixture in oil for 5 minutes. Then add the oregano, bay leaf and salt and pepper to taste. Turn heat to low and cook for 10 minutes, stirring constantly, until it boils.
While the vegetables sauté, drain the water from the cans of tuna and place in a bowl. Flake the tuna with a fork, then mash the avocado into the tuna. Once combined, add 1/2 of vegetable mixture to the tuna and avocado and stir.
Evenly stuff each pepper with tuna mixture. Top with remaining vegetable mix and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Peppers Stuffed with Tuna with Avocado
Amount Per Serving 6
Calories 280 Calories from Fat 0
% Daily Value*
Total Fat 17g 22%
Saturated Fat 3g 14%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 20mg 7%
Sodium 150mg 7%
Total Carbohydrates 21g 8%
Dietary Fiber 11g 38%
Total Sugars 5g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.68mg 0.68%
Calcium 48mg 4%
Iron 3mg 20%
Potassium 1070mg 25%
* Percent Daily Values are based on a 2000 calorie diet.
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