Low Fat Stuffed Poblano Peppers
Indulge in a flavorful yet guilt-free dish with these Low Fat Stuffed Poblano Peppers! Perfectly roasted poblano peppers are generously filled with a hearty, nutrient-packed mixture of quinoa, lean ground turkey, black beans, and diced tomatoes, expertly seasoned with cumin and chili powder for a smoky kick. Topped with reduced-fat cheddar cheese, these stuffed peppers are baked to perfection, delivering a healthy, protein-rich option that’s big on flavor. With only 20 minutes of prep time and minimal cleanup, this dish is ideal for busy weeknights or meal prep. Garnished with fresh cilantro, these peppers make a visually striking plate and pair beautifully with a side salad or avocado slices. Whether you’re looking for a low-fat dinner recipe or a satisfying Tex-Mex-inspired meal, this is the perfect balance of wholesome ingredients and robust taste!
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1 cup Cooked quinoa
- 0.5 pound Low-fat ground turkey
- 1 cup Black beans (low-sodium, drained and rinsed)
- 1 cup Diced tomatoes (no-salt-added)
- 0.5 cup Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Reduced-fat shredded cheddar cheese
- 1 spray Olive oil cooking spray
- 2 tablespoons Cilantro (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice each poblano pepper lengthwise, carefully removing the seeds and membranes while keeping the pepper intact to create a hollow shell.
Lightly coat a baking dish with olive oil cooking spray. Lay the poblano peppers in the dish, cut-side up, and set aside.
Heat a non-stick skillet over medium heat. Add the low-fat ground turkey and cook, breaking it up with a spoon, until no longer pink. Drain any excess liquid.
Add the onions and garlic to the skillet, cooking for 2-3 minutes until softened and fragrant.
Stir in the black beans, diced tomatoes, quinoa, cumin, chili powder, salt, and black pepper. Cook for another 2-3 minutes, ensuring everything is well combined and heated through.
Stuff each poblano pepper with the filling mixture, pressing gently to fill them completely.
Sprinkle the reduced-fat shredded cheddar cheese evenly over the stuffed peppers.
Cover the baking dish loosely with aluminum foil and bake for 20 minutes in the preheated oven.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and the peppers are tender.
Remove the peppers from the oven and let them cool slightly before serving. Garnish with chopped cilantro for added flavor and color.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 2060 mg | 90% | |
| Total Carbohydrate | 126.3 g | 46% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 29.2 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 668 mg | 51% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3147 mg | 67% | |
*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.
