Stuffed poblano peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
One 28-ounce can whole peeled tomatoes3 cloves garlic, peeled1 chipotle pepper (packed in adobo sauce)2 tablespoons olive oil1/2 small red onion, diced1/2 small red bell pepper, diced1 plum tomato, dicedOne 15-ounce can pinto beans, drained and rinsed1 cup cooked quinoa1 teaspoon chili powder3 tablespoons chopped green onions, optional2 large poblano peppers (4 if small)1/2 cup grated reduced-fat pepper jack cheeseAvocado Cream Sauce, recipe followsDiced tomatoes, for garnish, optionalGreen onions, sliced, for garnish, optionalAvocado Cream Sauce:1 large ripe avocado1/2 cup reduced-fat Greek yogurtJuice of 1 limeKosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Add the whole tomatoes, garlic and chipotle to a blender and puree until smooth. Add to a saucepan and simmer over medium heat until slightly thickened, about 15 minutes.
Heat the olive oil in a large skillet over medium-high heat. Add the onions and bell peppers and saute until softened, about 5 minutes. Add the plum tomatoes and cook until it breaks down, another 3 minutes. Stir in the beans, quinoa and chili powder. Turn off the heat and fold in the chopped green onions if using.
Split the poblano peppers in half and remove the seeds. Stuff the peppers with the quinoa mixture. Ladle about half of the tomato sauce into a 13- by 9-inch casserole dish. Place the peppers on top and ladle over the remaining sauce. Sprinkle the peppers with the cheese, cover the casserole dish with foil and bake for 30 minutes. Remove the foil from the top and cook until the peppers are very soft, another 5 minutes. Top with Avocado Cream Sauce, diced tomatoes and sliced green onions if desired.
Serving Size: 2 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SAMANTHASTUTZ.
Add the whole tomatoes, garlic and chipotle to a blender and puree until smooth. Add to a saucepan and simmer over medium heat until slightly thickened, about 15 minutes.
Heat the olive oil in a large skillet over medium-high heat. Add the onions and bell peppers and saute until softened, about 5 minutes. Add the plum tomatoes and cook until it breaks down, another 3 minutes. Stir in the beans, quinoa and chili powder. Turn off the heat and fold in the chopped green onions if using.
Split the poblano peppers in half and remove the seeds. Stuff the peppers with the quinoa mixture. Ladle about half of the tomato sauce into a 13- by 9-inch casserole dish. Place the peppers on top and ladle over the remaining sauce. Sprinkle the peppers with the cheese, cover the casserole dish with foil and bake for 30 minutes. Remove the foil from the top and cook until the peppers are very soft, another 5 minutes. Top with Avocado Cream Sauce, diced tomatoes and sliced green onions if desired.
Serving Size: 2 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SAMANTHASTUTZ.
Nutritional Info Amount Per Serving
- Calories: 343.0
- Total Fat: 10.8 g
- Cholesterol: 35.0 mg
- Sodium: 457.1 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 12.0 g
- Protein: 17.5 g
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