| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 8 Anaheim chiles, charred, stemmed and seeded, left whole for stuffing (see Cook’s Note)
- Two 6-ounce cans albacore tuna in water, drained
- 1 cup fresh peas (from 1 pound in the shell), or canned or thawed frozen peas
- 1/2 cup fresh corn kernels (from 1 ear), or canned or thawed frozen corn
- 3 tablespoons mayonnaise
- Kosher salt and freshly ground black pepper
- One 14.1-ounce can carrots in jalapeno pickling juice
Instructions
- Put the chiles in a 9-by-13-inch glass baking dish and set aside for stuffing.
- Combine the tuna, peas, corn and mayonnaise in a small bowl. Season with salt and pepper.
- Stuff the peppers with the tuna mixture. Place back in the baking dish; they should fit snugly. Pour the pickled carrots and jalapeno juice over the stuffed chiles. Let come to room temperature, then cover and chill for 2 hours or overnight. Serve cold.
Nutrition Facts
| Calories | 242 |
| Total Fat | 10 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 38 milligrams |
| Sodium | 704 milligrams |
| Carbohydrates | 19 grams |
| Dietary Fiber | 4 grams |
| Protein | 21 grams |
| Sugar | 10 grams |
| Calories | 242 |
| Total Fat | 10 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 38 milligrams |
| Sodium | 704 milligrams |
| Carbohydrates | 19 grams |
| Dietary Fiber | 4 grams |
| Protein | 21 grams |
| Sugar | 10 grams |
Reviews
Made this many times and absolutely love it.