Stuffed Poblano Peppers
- Number of Servings: 2
Ingredients
1 tablespoon olive oil¨ù cup finely chopped yellow onion2 small cloves garlic, chopped¨ú cup low-sodium black beans, rinsed anddrained (¨ö can)1 small zucchini, diced¨ö medium red bell pepper, diced¨ù cup frozen corn kernels (or substitute fresh)1¨ö teaspoons chili powder¨ö teaspoon ground cumin¨û teaspoon cayenne pepper15 oz can fire-roasted diced tomatoes2 large Poblano peppers, halved lengthwiseand seeds removed2 oz crumbled goat cheese¨ù cup finely chopped fresh cilantro
Preheat oven to 350 degrees. Cook rice
according to package directions. (Save half of
rice for Meal 7). Heat oil in a medium saucepan
over medium heat. Add onion and garlic; sauté
3 minutes. Add black beans, zucchini, red bell
pepper and corn. Cook 5 minutes, stirring often.
Stir in chili powder, cumin and cayenne pepper.
Add cooked rice; stir to combine. Spread
tomatoes in bottom of an 8-inch square baking
dish. Fill pepper halves with rice mixture. Place
peppers in a single layer over tomatoes in
baking dish. Sprinkle evenly with cheese. Cover
with aluminum foil; bake 20 minutes. Uncover;
bake 5 minutes longer or until cheese is melted.
Sprinkle with cilantro just before serving.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LOVITAR.
according to package directions. (Save half of
rice for Meal 7). Heat oil in a medium saucepan
over medium heat. Add onion and garlic; sauté
3 minutes. Add black beans, zucchini, red bell
pepper and corn. Cook 5 minutes, stirring often.
Stir in chili powder, cumin and cayenne pepper.
Add cooked rice; stir to combine. Spread
tomatoes in bottom of an 8-inch square baking
dish. Fill pepper halves with rice mixture. Place
peppers in a single layer over tomatoes in
baking dish. Sprinkle evenly with cheese. Cover
with aluminum foil; bake 20 minutes. Uncover;
bake 5 minutes longer or until cheese is melted.
Sprinkle with cilantro just before serving.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LOVITAR.
Nutritional Info Amount Per Serving
- Calories: 470.4
- Total Fat: 16.5 g
- Cholesterol: 13.0 mg
- Sodium: 891.5 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 15.0 g
- Protein: 16.1 g
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