Servings: 1 Serving
Calories: 280kcal
Ingredients
- 1 poblano pepper
- ¾ tsp oil grape seed or avocado are ideal
- ½ cup zucchini diced
- 2 tbsp onions diced
- ½ medium tomato diced, seeds removed
- ½ cup black beans drained and rinsed
- ¼ cup plain yogurt Greek recommended
- ¼ cup cooked quinoa
- ⅛ tsp cumin
- ⅛ 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!
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 42g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Natural Sugar: 9g
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