Cold Poblano Peppers Stuffed with Tuna

Name: Cold Poblano Peppers Stuffed with Tuna
Total time: 1800 s
Yield: 8 servings
Ingredients: 8 poblano peppers; as needed white vinegar; 1 tablespoon salt; 5 cans tuna; as needed sour cream; as needed mayonnaise; 1 can mixed vegetables; 1/2 onion; pepper to taste; 1 can corn kernels; as needed zucchini; as needed carrot

Melissa Olivas @cook_16642337

Cold Poblano Peppers Stuffed with Tuna

Melissa Olivas @cook_16642337

Saved

Ingredients

30 min.

8 servings

8poblano peppers
as neededwhite vinegar
1 tablespoonsalt
5 canstuna
as neededsour cream
as neededmayonnaise
1 canmixed vegetables
1/2onion
pepper to taste
1 cancorn kernels
as neededzucchini
as neededcarrot

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Steps

30 min.

1

Roast the poblano peppers, then place them in a plastic bag. After about 10 minutes, cut them open on one side, remove the seeds and veins, rinse, and let them soak in white vinegar with salt for 20 minutes, turning occasionally.
2

Prepare the tuna salad by mixing the tuna with the remaining ingredients.
3

After the peppers have soaked, rinse them well and stuff them with the tuna salad.
4

Garnish with sour cream, cooked carrot, and zucchini cut into thin strips. Refrigerate before serving.