Quinoa & Black Bean stuffed Poblanos

Quinoa & Black Bean stuffed Poblanos

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AuthorSheenaCategory, , DifficultyIntermediate

Makes 8 servings of 1/2 pepper stuffed: Nutrition per serving: WWpp+ 3
Calories 121.1 ~Total Fat 2.4 g~ Saturated Fat 0.8 g ~ Cholesterol 5.0 mg ~ Total Carbs 17.1 g ~ Dietary Fiber 3.9 g ~ Protein 6.6 g

Poblano peppers  are just a mild chili that goes great with any type of Mexican or Southwest cooking.  It makes a wonderful vegetarian side dish to accompany my chipotle chicken with mango avocado salsa...yum!!  If you are a vegetarian or participate in meatless Mondays, this dish is great as a meal.  The prep is quick & easy, so you can prep earlier in the week and just bake it off when you want.  It last for about 3 days prepped in the fridge.  So, all you have to do is after putting cheese on the top, cover and store in fridge for later in the week.   This is a great vegetarian dish that packs in the protein!  Enjoy &  Happy Eating!  🙂

Quinoa & Black Bean stuffed Poblanos

Yields1 Serving
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Ingredients:

 2 tsp Extra Virgin Olive Oil
 4 Large poblano peppers, sliced in half lengthwise
 1 small sweet onion
 4 cloves of garlic
 ½ cup dried quinoa, cooked according to pkg directions
 10 oz can of diced tomatoes with green chili (I used Rotel)
 10.50 oz can black beans; rinsed & drained
 8 oz reduced fat Mexican Cheese Blend
 1 cup Enchilada Sauce
 ¾ tsp Salt
 ½ tsp Cumin Powder
 ½ tsp Coriander powder
 ½ tsp Chipotle Chili Pepper
 ½ tsp Smokey Paprika

Directions:

1

Preheat oven to 425 degrees

2

In a medium sized saute pan over medium/high heat:

3

Add onion and garlic with salt. Saute until it starts to brown,

4

Add the can of tomatoes/chilis & black beans and continue saute until most of the liquid gets absorbed (3-5 minutes)

5

Add the cooked Quinoa, continue to saute until all food marries together. Let cool

6

In a large baking dish (I used a 9×13 pyrex) evenly spread the enchilada sauce on the bottom of dish.

7

Start stuffing the poblano peppers with the quinoa mixture and arrange in baking dish on top of the enchilada sauce.

8

Top each pepper with 1 tbsp of cheese.

9

Bake for 45 min covered.

10

Garnish with cilantro and/or scallions

11

Enjoy!

Nutrition:

Ingredients

 2 tsp Extra Virgin Olive Oil
 4 Large poblano peppers, sliced in half lengthwise
 1 small sweet onion
 4 cloves of garlic
 ½ cup dried quinoa, cooked according to pkg directions
 10 oz can of diced tomatoes with green chili (I used Rotel)
 10.50 oz can black beans; rinsed & drained
 8 oz reduced fat Mexican Cheese Blend
 1 cup Enchilada Sauce
 ¾ tsp Salt
 ½ tsp Cumin Powder
 ½ tsp Coriander powder
 ½ tsp Chipotle Chili Pepper
 ½ tsp Smokey Paprika

Directions

1

Preheat oven to 425 degrees

2

In a medium sized saute pan over medium/high heat:

3

Add onion and garlic with salt. Saute until it starts to brown,

4

Add the can of tomatoes/chilis & black beans and continue saute until most of the liquid gets absorbed (3-5 minutes)

5

Add the cooked Quinoa, continue to saute until all food marries together. Let cool

6

In a large baking dish (I used a 9×13 pyrex) evenly spread the enchilada sauce on the bottom of dish.

7

Start stuffing the poblano peppers with the quinoa mixture and arrange in baking dish on top of the enchilada sauce.

8

Top each pepper with 1 tbsp of cheese.

9

Bake for 45 min covered.

10

Garnish with cilantro and/or scallions

11

Enjoy!

Quinoa & Black Bean stuffed Poblanos

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