AuthorSheenaCategoryLatin, Tex-Mex, VegetarianDifficultyIntermediateMakes 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! 🙂
Ingredients:
Directions:
Preheat oven to 425 degrees
In a medium sized saute pan over medium/high heat:
Add onion and garlic with salt. Saute until it starts to brown,
Add the can of tomatoes/chilis & black beans and continue saute until most of the liquid gets absorbed (3-5 minutes)
Add the cooked Quinoa, continue to saute until all food marries together. Let cool
In a large baking dish (I used a 9×13 pyrex) evenly spread the enchilada sauce on the bottom of dish.
Start stuffing the poblano peppers with the quinoa mixture and arrange in baking dish on top of the enchilada sauce.
Top each pepper with 1 tbsp of cheese.
Bake for 45 min covered.
Garnish with cilantro and/or scallions
Enjoy!
Nutrition:
Ingredients
Directions
Preheat oven to 425 degrees
In a medium sized saute pan over medium/high heat:
Add onion and garlic with salt. Saute until it starts to brown,
Add the can of tomatoes/chilis & black beans and continue saute until most of the liquid gets absorbed (3-5 minutes)
Add the cooked Quinoa, continue to saute until all food marries together. Let cool
In a large baking dish (I used a 9×13 pyrex) evenly spread the enchilada sauce on the bottom of dish.
Start stuffing the poblano peppers with the quinoa mixture and arrange in baking dish on top of the enchilada sauce.
Top each pepper with 1 tbsp of cheese.
Bake for 45 min covered.
Garnish with cilantro and/or scallions
Enjoy!