Mexican-esqe Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Mexican-esqe Stuffed Peppers calories by ingredient
Introduction
I love stuffed peppers and pablanos are like a cross between bells and jalapenos so it's perfect for my family. This pepper dish is hearty, nutty, and has a nice kick. I love stuffed peppers and pablanos are like a cross between bells and jalapenos so it's perfect for my family. This pepper dish is hearty, nutty, and has a nice kick.Number of Servings: 4
Ingredients
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4 large poblano peppers
Red Gold Diced Hot Petite Diced Tomatoes With Green Chilies, 14.5 oz can
1/4 cup low sodium Vegetable Broth
2 egg whites
2 cloves Garlic
1/2 red or white onion, chopped
3 Scallion or Spring/Green Onions (medium (4-1/8" long)
2 tbsp Chili powder
1 tbsp dried cilantro
2 cups cooked Ancient Harvest's Quinoa
3/4 cup Yellow and White (mixed or just one color if prefered) Sweet Corn, Frozen
1/2 red bell pepper, diced
3/4 cup Kraft Cheese Reduced Fat Colby Monterey Jack (divided)
Tips
Serve as the main dish with sour cream or Greek yogurt on top (not included) and a side of beans OR top with a fried egg for breakfast.
Directions
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.