Mediterranean Diet Stuffed Poblano Peppers
Elevate your weeknight dinner with these Mediterranean Diet Stuffed Poblano Peppers, a healthy and vibrant recipe bursting with color and flavor. Perfectly roasted poblano peppers are generously filled with a nutrient-packed quinoa mixture featuring chickpeas, juicy cherry tomatoes, crunchy cucumber, and fragrant red onion, all tossed together with fresh herbs like parsley and mint. A splash of olive oil and zesty lemon juice, paired with creamy crumbled feta and a dash of cumin, creates a harmonious blend of Mediterranean-inspired flavors. This easy, vegetarian dish is baked to tender perfection, making it an ideal choice for a wholesome, crowd-pleasing meal. Serve warm or at room temperature for a light yet satisfying entrée that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1 cup Quinoa
- 2 cups Water
- 1 cup Canned chickpeas, rinsed and drained
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 0.25 cup Red onion, finely chopped
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh mint, chopped
- 0.5 cup Crumbled feta cheese
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Cut the poblano peppers lengthwise, remove the seeds and membranes, and set them aside.
Rinse the quinoa in cold water. Bring 2 cups of water to a boil in a medium saucepan, add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and fluff with a fork.
In a large mixing bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, parsley, mint, feta cheese, olive oil, lemon juice, cumin, salt, and black pepper. Mix until evenly combined.
Arrange the poblano pepper halves on a baking sheet lined with parchment paper or aluminum foil.
Spoon the quinoa mixture evenly into each poblano pepper half, pressing gently to pack the filling.
Bake the stuffed poblano peppers in the preheated oven for 20-25 minutes, or until the peppers are tender and slightly charred around the edges.
Remove from the oven and let cool for a few minutes before serving.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 5078 mg | 221% | |
| Total Carbohydrate | 189.0 g | 69% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 35.6 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 641 mg | 49% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3179 mg | 68% | |
*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.
