These Cheesy Tuna-Stuffed Poblanos are ready after only about 20 minutes in the oven—or when the cheddar is melted and the peppers are heated through.
What You Need
Original recipe yields 4 servings
1 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup chopped onion s
5 tomatoes, seeded, chopped
1 can (12 oz.) white tuna in water, drained, flaked
1/4 cup chopped fresh cilantro
8 small poblano chile s, roasted, peeled and seeded
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
Add To Shopping List
Let's Make It
Heat oven to 350°F.
Heat dressing in large skillet on medium heat. Add onions; cook and stir 3 min. or until crisp-tender. Stir in tomatoes; cook 3 min. Stir in tuna; simmer on medium-low heat 5 min. Remove from heat; stir in cilantro.
Fill chiles with tuna mixture; place, cut sides up, on rimmed baking sheet sprayed with cooking spray. Top with cheese; cover.
Bake 20 min. or until peppers are heated through and cheese is melted.
How to Roast, Peel and Seed Chiles
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.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.