When buying dry ancho peppers, choose the ones that are soft to the touch. They'll make stuffing this tuna-filled Healthy Living recipe easy.
What You Need
Original recipe yields 6 servings
8 ancho chile s, divided
2 Tbsp. KRAFT Zesty Italian Dressing
2 large tomato es, seeded, chopped
1/2 cup chopped onion s
1 cup chopped fresh parsley, divided
3 cans (5 oz. each) white tuna in water, drained
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Place peppers in medium bowl. Add enough boiling water to cover peppers; let stand 10 min. or until peppers are tender. Drain peppers; cool.
Meanwhile, heat dressing in medium skillet. Add tomatoes, onions and 3/4 cup parsley; cook 5 min. Stir in tuna; cook 15 min. or until liquid is absorbed, stirring occasionally. Stir in remaining parsley.
Make lengthwise cut in side of each of 6 peppers; remove and discard seeds. Fill peppers with tuna mixture. Remove stems and seeds from remaining peppers; place in blender. Add sour cream; blend until smooth. Spoon over stuffed peppers.
How to Buy Dried Peppers
When buying dried ancho peppers, choose those that are soft to the touch. Hydrating time will be less when peppers are fresh as opposed to being overly dry.
Substitute 8 small poblano chiles, roasted, peeled and deveined, for the hydrated ancho peppers.
Stuff peppers as directed; store in refrigerator until ready to add sour cream topping before serving. No need to heat them up first.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* 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.