Main Dishes

Stuffed Poblano Peppers

Krista Rollins
November 20, 2013
11

Alright folks, here’s another one of your recipes for Cinco de Mayo! I have always loved stuffed peppers, there is just something that screams “comfort food” to me about them. My mom use to make them all the time when we were little. She would always stuff them with ground meat, rice, a concoction of spices, and have a tomatoey base. Now that I’m the “kitchen boss” I typically make stuffed red peppers with a greek twist. But since I am making recipes for Cinco de Mayo this week, I made stuffed

6
1 small onion, chopped
1 T. olive oil
3/4 cup of quinoa
1 15oz can of diced fire roasted tomatoes {with juice}
1/2 cup water
1 cup zucchini, small dices
1 15oz. can of corn {drained}
1 15oz. can of black beans {drained & rinsed}
1 T. cilantro
1/4 tsp. salt
4 poblano peppers {halved & deseeded}
1/2 cup shredded monterrey jack cheese
Heat a medium sized sauce pan to medium high heat. Add olive oil and chopped onion to pan. Saute until onion is translucent, about 3-4 minutes. Add quinoa, diced fire roasted tomatoes {with juice}, and...
See the full directions on my site
Nutritions

Calories
198

Sodium
272mg
11% DV

Fat
7g
12% DV

Protein
7g
14% DV

Carbs
22g
7% DV

Fiber
3g
13% DV
Baked