Tuna & Quinoa-Stuffed Poblano Peppers with Chipotle Aioli (Using Sadaf Solid Light Tuna in Vegetable Oil)

Ingredients:

• 1 can Sadaf Solid Light Tuna in Vegetable Oil, drained
• 4 poblano peppers, halved and seeds removed
• 1 cup cooked quinoa
• 1/2 cup black beans, drained and rinsed
• 1/2 cup charred corn kernels
• 1 cup pepper jack cheese, shredded
• Salt and pepper to taste
• 1 tsp smoked paprika
• 1 tbsp avocado oil

Chipotle Aioli:

• 1/2 cup mayonnaise
• 1 tbsp chipotle in adobo sauce
• Juice of 1 lime

Instructions:

1. Preheat the oven to 400°F (205°C).
2. In a bowl, mix tuna, quinoa, black beans, and charred corn. Season with smoked paprika, salt, and pepper.
3. Drizzle poblano peppers with avocado oil and stuff them with the tuna mixture.
4. Top with shredded pepper jack cheese.
5. Bake for 25-30 minutes until peppers are tender and cheese is bubbly.
6. For the aioli, blend mayonnaise, chipotle, and lime juice until smooth.
7. Drizzle aioli over the baked peppers before serving.