These Quinoa Stuffed Poblano Peppers are stuffed with hearty, healthy ingredients!
Last week I joined some of my friends in a group on Facebook to motivate each other in our health and fitness goals.
Everyone is setting their own goals because we’re all in different places, and it’s great to have the accountability of friends when you don’t feel like working out or eating well. The working out hasn’t been too hard for me but the eating well is tough, especially this week. As I type I have three cakes and a batch of streusel (intended for ice cream!) cooling on my kitchen counter as well as some very sugar coated cherries roasting in the oven (also for the ice cream, om-geee). At least I’m choosing proper portions and making healthy food choices for two thirds of the day.
You guys. These quinoa stuffed poblano peppers are only 250 calories per serving. That’s two stuffed pepper halves. That’s insane! You get to eat a whole pile of stuffed peppers, indulge in a few chips and salsa (you were going to anyway) and still come in with a very low calorie dinner. Bing. Bam. Boom.
If you’re gluten-free be sure to double check the ingredients on the brands you’re using, but you should be able to easily achieve a gluten-free version of this. The primary concerns would be canned beans (you can also easily make your own, which would definitely be gluten-free), spices, and cotija cheese. You can also easily make this vegan by omitting the cheese and yogurt. Don’t like beans? Replace it with some cooked and shredded chicken, ground beef, or your other favorite protein source.
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You'll love this healthy take on stuffed poblanos!
- 4 poblano peppers
- 2 teaspoons olive oil divided, plus more for the peppers
- 3/4 cup red quinoa
- 1 cup low sodium vegetable broth
- 1 medium yellow onion chopped
- 1 garlic clove chopped
- 1/2 cup cooked corn thawed if frozen
- 1 cup low sodium canned black beans rinsed and drained
- 1 4 ounce can mild diced green chiles
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Coarse kosher salt and freshly ground black pepper
- 3 tablespoons cotija cheese
- Chopped fresh cilantro optional
- Plain 0% fat Greek yogurt optional
- Preheat the broiler to high and place an oven rack in the second from the top position.
- Rub poblanos with olive oil and place in a well seasoned cast iron skillet or oiled oven safe baking dish. Broil until the skin of the pepper is blistered and beginning to brown, 5-10 minutes per side. Remove the peppers from the oven and place them in a bowl. Cover the top tightly with plastic wrap and allow to rest for 5-10 minutes. Move the oven rack down to the middle position and heat the oven to 375ºF.
- While the peppers are broiling, place quinoa in a fine mesh strainer and rinse under cold water for 2 minutes. In a medium sized pot, heat 1 teaspoon olive oil over medium heat. Once hot, add the quinoa and toast, stirring, for 1 minute. Add vegetable broth and 1/2 cup water. Bring to a boil, cover, and reduce heat to medium low. Allow the quinoa to cook undisturbed until all of the liquid is absorbed, about 15 minutes. Remove from the heat and allow the quinoa to sit, covered, another 5 minutes.
- Meanwhile, heat 1 teaspoon olive oil in a small skillet over medium heat. Once hot, add the onions and garlic. Cook, stirring often, until softened and just beginning to brown, 5-7 minutes.
- In a large bowl, combine quinoa, onions, garlic, corn, beans, green chiles, chili powder, cumin, and salt and pepper to taste.
- Remove the peppers from the bowl and remove skins. They should peel off easily, but don't worry about getting every last bit off. Carefully cut each pepper in half and remove the seeds. Arrange peppers cut side up in the same dish you broiled them in. Fill them evenly with the quinoa mixture and sprinkle with the cotija cheese.
- Bake the stuffed peppers in the oven until heated through, about 15 minutes. Sprinkle with chopped cilantro and drizzle with yogurt if desired and serve.