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Heat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Use knife to make vertical cut in each pepper. Remove and discard seeds. Use roasted peppers as directed in recipe.
Prepare using 2 drained 5-oz. cans tuna.
Serve topped with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Rich in vitamin C, the poblano chiles add the perfect touch of heat to this easy-to-make low-calorie casserole. And as a bonus, the melted cheese also makes it a good source of calcium.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.