Avocado and Tuna Stuffed Peppers

This recipe is finger-licking good.

15 Minutes
20 Minutes

  • 6 medium poblano chiles
  • 3 cans of tuna in water
  • 2 large Avocados From Mexico
  • ¼ of an onion, finely chopped
  • 4 tomatoes
  • ½ of a white onion
  • 1 green chile jalapeno
  • 1 teaspoon dried oregano
  • 2 cups oil (corn or canola) for frying
  • 1 bay leaf
  • Pepper and salt, to taste

  • First place the chiles on the grill to brown for 2-3 minutes on each side.
  • When they are completely toasted put them in a plastic bag and seal it.
  • Once they are cool remove the skin and the seeds. Then finely chop the tomato, the onion, and the jalapeño chile.
  • Sauté ingredients in a pan with a little bit of oil for 5 minutes.
  • Add the oregano, the bay leaf, and a little salt and pepper. Cook over low heat, stirring constantly for 10 minutes until it boils.
  • Drain the water from the tuna and flake it. In a bowl mash the avocado and mix it with the tuna.
  • Then add ¼ of the finely chopped onion and salt and pepper.
  • Fill the chiles with the mix. Serve on a plate, add the hot sauce, and accompany with rice as a side dish.

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