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Quinoa Stuffed Poblano Peppers (Bobby Deen) Recipe

Quinoa Stuffed Poblano Peppers (Bobby Deen) Recipe

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Quinoa Stuffed Poblano Peppers (Bobby Deen)

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Ingredients:

Serving

1 28- oz can whole peeled tomatoes
3 cloves garlic, peeled
1 chipotle pepper (packed in adobo sauce)
2 tbsp olive oil
1/2 small red onion, diced
1/2 small red bell pepper, diced
1 plum tomato, diced
1 15- oz can pinto beans, drained and rinsed
1 cup cooked quinoa
1 tsp chili powder
3 tbsp chopped green onions , optional
2 large poblano peppers (4 if small)
1/2 cup grated reduced-fat pepper jack cheese
avocado cream sauce , recipe follows
diced tomatoes, for garnish , optional
green onions, sliced, for garnish , optional
1 large ripe avocado
1/2 cup reduced-fat greek yogurt
juice of 1 lime
kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 400 degrees F.
Add the whole tomatoes, garlic and chipotle to a blender and puree until smooth. Add to a saucepan and simmer over medium heat until slightly thickened, about 15 minutes.
Heat the olive oil in a large skillet over medium-high heat. Add the onions and bell peppers and saute until softened, about 5 minutes. Add the plum tomatoes and cook until it breaks down, another 3 minutes. Stir in the beans, quinoa and chili powder. Turn off the heat and fold in the chopped green onions if using.
Split the poblano peppers in half and remove the seeds. Stuff the peppers with the quinoa mixture. Ladle about half of the tomato sauce into a 13- by 9-inch casserole dish. Place the peppers on top and ladle over the remaining sauce. Sprinkle the peppers with the cheese, cover the casserole dish with foil and bake for 30 minutes. Remove the foil from the top and cook until the peppers are very soft, another 5 minutes. Top with Avocado Cream Sauce, diced tomatoes and sliced green onions if desired.
Avocado Cream Sauce:
Slice the avocado in half and remove the pit. Scoop the flesh into a food processor and add the yogurt, lime juice and a big pinch of salt and pepper. Blend until smooth.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1004.74 Kcal (4207 kJ)
Calories from fat	422.01 Kcal
		% Daily Value*
Total Fat	46.89g	72%
Cholesterol	46.73mg	16%
Sodium	1408.78mg	59%
Potassium	2507.18mg	53%
Total Carbs	110.21g	37%
Sugars	22.57g	90%
Dietary Fiber	19.8g	79%
Protein	51.13g	102%
Vitamin C	79.2mg	132%
Vitamin A	0.8mg	25%
Iron	21mg	117%
Calcium	658.8mg	66%

Amount Per 100 g
Calories	100.06 Kcal (419 kJ)
Calories from fat	42.03 Kcal
		% Daily Value*
Total Fat	4.67g	72%
Cholesterol	4.65mg	16%
Sodium	140.29mg	59%
Potassium	249.68mg	53%
Total Carbs	10.98g	37%
Sugars	2.25g	90%
Dietary Fiber	1.97g	79%
Protein	5.09g	102%
Vitamin C	7.9mg	132%
Vitamin A	0.1mg	25%
Iron	2.1mg	117%
Calcium	65.6mg	66%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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