Recipe: Zucchini and Corn Stuffed Poblano Peppers
If you usually stuff green peppers, try stuffing poblanos instead in this slightly spicy dish from our wellness team.
If you’re craving a mildly spicy, veggie-packed dish, then these poblano peppers will not disappoint! Roasted to perfection and stuffed with nutritious favorites — mushrooms, zucchini, corn, quinoa and pinto beans — this dish will fill you with joyful satisfaction and a whole lot of fiber, essential vitamins and minerals, and energy-boosting carbohydrates.
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4 poblano peppers
1 tablespoon extra-virgin olive oil
8 medium shitake mushrooms, rinsed well, stems discarded, caps sliced
2 medium zucchini, quartered lengthwise; then sliced crosswise
1 cup fresh or frozen corn (thawed)
1 15-ounce can (no salt) pinto beans, drained and rinsed
1 cup cooked quinoa
¼ cup chopped cilantro
1 teaspoon chili powder
¼ teaspoon salt
1 tablespoon fresh lime juice
1 ounce crumbled feta cheese
Makes 4 servings.
260 calories, 7 g total fat, 1.5 g saturated fat, 11 g protein, 41 g carbohydrate, 9 g dietary fiber, 5 g sugar, 0 mg cholesterol, 240 mg sodium
Created by Sara Quessenberry for Cleveland Clinic Wellness