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Tuna Stuffed Jalapeños

Healthy Cooking from H-E-B



Quick and easy


Prep Time:

30 minutes


30 appetizers


1  can (26 oz.)  whole pickled jalepeños, drained

1  package (8 oz.)  H-E-B Fat Free Cream Cheese

1/2  c.  onion, chopped

1/4  c.  chopped fresh cilantro

1  can (12 oz.)  H-E-B Albacore Tuna in water, drained


Drain juice from jalapeño peppers and save the pickled carrot and onion slices. Use plastic gloves to cut 15 peppers in half lengthwise. Remove the seeds and stems from each jalapeño half. Rinse peppers under cold water and set on paper towels cut-side down, pat dry.

Combine the cream cheese, onion, cilantro and tuna in a food processor bowl and process for 30 seconds to a chunky texture. Season the tuna spread to taste with salt and pepper.

Place the pickled carrots and onions in the center of the platter.

Stuff jalapeño pepper halves with 1 Tablespoons tuna-cheese mixture. Arrange stuffed peppers around platter.
Nutritional Information
Calories: 25, Total Fat: 0g, Cholesterol: 5mg, Sodium: 190mg, Carbohydrates: 1g, Protein: 4g
Healthy Cooking from H-E-B

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