Mexican-esqe Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large poblano peppersRed Gold Diced Hot Petite Diced Tomatoes With Green Chilies, 14.5 oz can1/4 cup low sodium Vegetable Broth2 egg whites2 cloves Garlic1/2 red or white onion, chopped3 Scallion or Spring/Green Onions (medium (4-1/8" long)2 tbsp Chili powder1 tbsp dried cilantro2 cups cooked Ancient Harvest's Quinoa3/4 cup Yellow and White (mixed or just one color if prefered) Sweet Corn, Frozen1/2 red bell pepper, diced3/4 cup Kraft Cheese Reduced Fat Colby Monterey Jack (divided)
Preheat oven to 400°F.
While peppers are baking (see below), in a medium skillet sautee onion, peppers, garlic until translucent. Add broth, scallions, tomatoes, chili powder, cilantro, and corn and let simmer until liquid reduces a little. Mix in the quinoa, remove from heat and let sit for about 10 minutes for flavors to mix and the quinoa to absorb some of the liquid.
Add egg whites and fold in 1/2 cup cheese before stuffing the peppers.
Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut a V or triangle out of the chile and remove ribs and seeds. (Add the V you removed, once diced, to the quinoa and veggie mix.) Add 1/4 of the mixture to each pepper.
Place them on a baking sheet and bake for 10 minutes. Remove from oven, sprinkle top of each with remaining cheese. Broil for 3 minutes to melt and brown the cheese.
Serving Size: Makes 4 individual servings.
Number of Servings: 4
Recipe submitted by SparkPeople user A_MASSIE.
While peppers are baking (see below), in a medium skillet sautee onion, peppers, garlic until translucent. Add broth, scallions, tomatoes, chili powder, cilantro, and corn and let simmer until liquid reduces a little. Mix in the quinoa, remove from heat and let sit for about 10 minutes for flavors to mix and the quinoa to absorb some of the liquid.
Add egg whites and fold in 1/2 cup cheese before stuffing the peppers.
Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut a V or triangle out of the chile and remove ribs and seeds. (Add the V you removed, once diced, to the quinoa and veggie mix.) Add 1/4 of the mixture to each pepper.
Place them on a baking sheet and bake for 10 minutes. Remove from oven, sprinkle top of each with remaining cheese. Broil for 3 minutes to melt and brown the cheese.
Serving Size: Makes 4 individual servings.
Number of Servings: 4
Recipe submitted by SparkPeople user A_MASSIE.
Nutritional Info Amount Per Serving
- Calories: 377.8
- Total Fat: 9.0 g
- Cholesterol: 11.3 mg
- Sodium: 508.5 mg
- Total Carbs: 60.3 g
- Dietary Fiber: 7.2 g
- Protein: 18.9 g
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