Mexican-Style Tuna Stuffed Poblano Peppers (Chile Relleno de Atún a la Mexicana)

Introduction

If you’re looking for a lighter twist on traditional Mexican chiles rellenos, these Tuna Stuffed Poblano Peppers are a must-try! Instead of the classic cheese, beef, or chicken fillings, this version uses canned tuna cooked with tomato, onion, serrano pepper, olives, and herbs to create a flavorful, protein-packed meal that’s both nutritious and satisfying.

Topped with creamy sour cream and melted Manchego cheese, these baked poblano peppers are smoky, hearty, and comforting—yet light enough for a weeknight dinner. Perfect for seafood lovers and anyone who wants a new way to enjoy Mexican cuisine!

Why You’ll Love This Recipe

🐟 Healthy and high-protein – Tuna makes a lighter yet filling alternative to meat.
🌶️ Smoky poblanos – Roasted peppers add depth and an authentic Mexican flavor.
🧀 Cheesy and creamy – Topped with sour cream and cheese for a comforting finish.
🍅 Fresh and vibrant – Made with tomato, onion, cilantro, and serrano pepper.
👩‍🍳 Easy weeknight dinner – Simple ingredients, quick prep, and oven-baked perfection.

Ingredients (4 Servings)

1 tablespoon oil
¼ cup onion, finely chopped
1 tablespoon garlic, finely chopped
3 tomatoes, diced
1 serrano pepper, chopped
2 cups canned tuna, drained
¼ cup green olives, sliced
¼ cup fresh cilantro, finely chopped
1 tablespoon thyme
¼ cup tomato purée
1 tablespoon salt (adjust to taste)
½ tablespoon black pepper (adjust to taste)
4 poblano peppers
⅓ cup sour cream
½ cup Manchego cheese (or mozzarella for a lighter option)

Step-by-Step Instructions

1. Preheat the Oven

Preheat an electric oven to medium heat or a conventional oven to 180°C (350°F).

2. Make the Tuna Filling

Heat the oil in a skillet over medium heat.
Sauté the onion and garlic until softened and fragrant.
Add the tomatoes, serrano pepper, tuna, olives, cilantro, thyme, and tomato purée. Stir well and cook for a few minutes.
Season with salt and pepper. Set aside.

3. Prepare the Poblanos

Roast the poblanos on a hot griddle (comal) until the skins blister and char.
Place them inside a plastic bag and let them sweat for 20 minutes.
Peel off the skins, make a lengthwise slit, and carefully remove seeds and veins.
Stuff each pepper with the tuna mixture.

4. Bake

Arrange the stuffed peppers on a baking tray.
Top each chile with sour cream and sprinkle with cheese.
Bake until the cheese is melted and golden, about 15–20 minutes.

5. Serve

Serve hot, garnished with extra sour cream if desired.

Expert Tips & Variations

🔥 Spice level – Swap serrano for jalapeño for milder heat or add extra serrano for more kick.
🥑 Add creaminess – Mix diced avocado into the tuna filling before stuffing.
🧅 Pickled twist – Top with pickled red onions for tang and color.
🥗 Serving idea – Pair with white rice, black beans, or a fresh green salad.
🧀 Cheese swap – Try Oaxaca, Chihuahua, or mozzarella for different melting textures.

Important Notes

Be careful not to overstuff poblanos—they should close slightly without tearing.
Handle roasted peppers gently, as the skins become delicate after sweating.
Drain tuna thoroughly to prevent the filling from becoming watery.

Nutritional Information (per serving, approx.)

Calories: 310 kcal
Protein: 28 g
Carbohydrates: 14 g
Fat: 16 g
Fiber: 4 g
Sodium: 720 mg

(Values may vary depending on exact ingredients used.)

Frequently Asked Questions (FAQ)

Can I use fresh tuna instead of canned?

Yes! Cooked and flaked fresh tuna works beautifully. Just make sure it’s fully cooked before mixing into the filling.

Can I make this dish ahead of time?

Yes. You can roast and stuff the poblanos a few hours ahead. Refrigerate, then bake with cheese and sour cream just before serving.

How spicy is this dish?

With serrano pepper, it’s moderately spicy. For less heat, use jalapeño or omit the chile altogether.

Can I freeze stuffed poblanos?

It’s best to enjoy them fresh. However, you can freeze the tuna filling separately and use it later to stuff freshly roasted peppers.