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, olive oil
If you are in a hurry click here to go straight to the recipe.
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!
The following are affiliate links. If you click through and buy something I’ll get a small commission used to keep the blog up and running. Thank you for being a part of Lowcarb-ology!
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.
Stuffed Poblano Peppers
- 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.
If you like these low carb tuna stuffed poblano peppers you might also like…
Low Carb Mexican Stuffed Peppers Healthy Seasonal Recipes
Spicy Mexican Slaw Kalyn’s Kitchen