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Food Category: Vegetables
Dietary Preference: Gluten Free, Vegetarian
Servings 1 Serving
Cal 280 kcal
Protein 15 g
Carbs 42 g
Fat 7 g
Added Sugar 9 g
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No. of Servings
Ingredients
- 1 poblano pepper
- ¾ tsp oil (grape seed or avocado are ideal)
- ½ cup zucchini (diced)
- â…› cup onions (diced)
- ½ tomatoes (diced, seeds removed)
- 4 ox black beans (drained and rinsed)
- ¼ cup plain yogurt (greek or normal)
- ¼ cup quinoa (measured - cooked)
- â…› tsp cumin
- â…› tsp chili powder (or smoked paprika)
- ½ tsp goat cheese
- ¼ can enchilada sauce
Instructions
- Wash the pepper well and let dry. Preheat the oven to 450º and put the peppers in the oven whole for about 5-10 minutes. Let cool for another 5-10 minutes.
- Once cool, cut the peppers in half. Scoop out the seeds with a spoon and set aside. In a large pan, heat oil over medium-high heat. Once hot, cook the zucchini and onions for about 5-6 minutes.
- Add in the chopped tomatoes and cook until tomatoes, zucchini and onion are soft. Add the quinoa, cumin, chili powder, black beans, and yogurt to your hot pan. Mix gently.
- Stuff/spoon the mixture into the peppers, and top each with a bit of crumbled goat cheese and enchilada sauce. Enjoy!