Heart-Healthy Stuffed Poblano Peppers
Elevate your dinner table with this vibrant and nutritious recipe for Heart-Healthy Stuffed Poblano Peppers. Perfect for a wholesome weeknight meal, this dish features roasted poblano peppers generously filled with a delicious mixture of protein-packed quinoa, fiber-rich black beans, and a medley of colorful vegetables like sweet corn, diced tomatoes, and red onion. Seasoned with heart-friendly spices like cumin, chili powder, and fresh lime juice, this recipe is bursting with bold, smoky Southwestern flavors. Easy to prepare in under an hour, these stuffed peppers offer a great low-sodium option while keeping things hearty and satisfying. Serve with optional avocado slices and extra cilantro for a touch of freshness, making this recipe an ideal choice for anyone seeking to enjoy a nutritious, plant-based, and flavorful meal.
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Recipe Information
Ingredients
- 4 pieces Poblano peppers
- 1 cup Cooked quinoa
- 1 cup Black beans (low-sodium, rinsed and drained)
- 1 cup Diced tomatoes (no-salt-added, drained)
- 0.5 cup Corn kernels (fresh, frozen, or no-salt-added canned, drained if canned)
- 0.5 cup Red onion
- 0.25 cup Cilantro (chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 1 tablespoon Fresh lime juice
- 1 teaspoon Extra virgin olive oil
- 1 piece Avocado (optional, for garnish)
- to taste Salt (optional, use sparingly to maintain heart-healthiness)
- to taste Black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Wash and dry the poblano peppers. Carefully slit each pepper lengthwise and remove the seeds and membranes while keeping the peppers intact as much as possible.
In a large mixing bowl, combine the cooked quinoa, black beans, diced tomatoes, corn, red onion, cilantro, cumin, chili powder, garlic powder, lime juice, and olive oil. Mix well to evenly distribute the spices and ingredients.
Taste the quinoa mixture and, if necessary, season with a small amount of salt and black pepper. Adjust the lime juice for brightness if desired.
Stuff each poblano pepper generously with the quinoa and bean mixture. Press the filling firmly into the peppers so they are well-packed.
Place the stuffed peppers onto the prepared baking sheet. Cover loosely with foil to prevent the peppers from drying out, and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the peppers are tender and slightly blistered.
Remove the peppers from the oven and allow them to cool for a couple of minutes before serving.
Optionally, garnish with sliced avocado, extra cilantro, or a squeeze of fresh lime juice before serving. Enjoy!
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2632 mg | 114% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 37.0 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3704 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
