Pinto & Cheese Poblanos
Serves 1
INGREDIENTS
1/2 cup water
1/4 cup quinoa
3/4 cup canned pinto beans, rinsed and drained
2 Tablespoons cheddar cheese
1 teaspoon cumin
2 poblano peppers, left whole with veins and seeds removed
DIRECTIONS
- Bring quinoa and water to boil. Simmer (covered) for 15 minutes.
- Stir beans, cheese and cumin into cooked quinoa.
- Stuff peppers with filling and broil for 15 minutes, turning periodically until browned on all sides.
Variation: Swap 3/4 cup pinto beans for 3 ounces cooked extra lean ground turkey or sirloin.
Nutrition
Facts |
| Serv. size 2 stuffed peppers |
| Servings 1 |
| Calories 490 |
Fat Cal. |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
13g |
|
Total Carb. |
70g |
|
Sat. Fat |
6g |
|
Fiber |
16g |
|
Trans Fats |
0g |
|
Sugars |
3g |
|
| Cholest. |
30mg |
|
Protein |
26g |
|
| Sodium |
197mg |
|
|
|
|
|
| Vitamin A |
|
Vit. C |
|
Calcium |
|
Iron |
|
|