If you’re craving a mildly spicy, veggie-packed dish, then these poblano peppers will do just the trick! Roasted to perfection and stuffed with nutritious favorites — mushrooms, zucchini, corn, quinoa and pinto beans — this dish will fill you with 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 shiitake 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
1/4 cup chopped cilantro
1 teaspoon chili powder
1/2 teaspoon salt
1 tablespoon fresh lime juice
1 ounce crumbled feta cheese
- Char the skins of the peppers over the open flame of your stove, or grill them to char the skins if you don’t have a gas stove. When cool enough to handle, peel away the charred skin. Cut a slit down the middle and remove the seeds.
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms and zucchini and cook, stirring often, until just tender, 6 to 8 minutes. Stir in the corn, beans and quinoa, and cook to heat through. Stir in the cilantro, chili powder, salt and lime juice.
- Stuff the peppers with the zucchini mixture and crumble the feta over each.
Nutrition information (per serving)
Makes 4 servings
Total fat: 7 g
Saturated fat: 1.5 g
Protein: 11 g
Carbohydrate: 41 g
Dietary fiber: 9 g
Sugar: 5 g
Cholesterol: 0 mg
Sodium: 240 mg
— Created by Sara Quessenberry for Cleveland Clinic Wellness.