Cheesy Stuffed Peppers - cooking recipe

Ingredients
    1 large poblano pepper, seeded
    2 teaspoons olive oil, divided
    1/2 cup cooked quinoa
    1/2 cup shredded reduced-fat Mexican-blend cheese
    1/2 cup chopped onion
    3 teaspoons chopped garlic, divided
    1/2 teaspoon cinnamon
    1/2 teaspoon ground cumin
    1/2 cup low-sodium chicken broth
    2 tablespoons marinara sauce
    1/2 teaspoon chili powder
    1/2 ounces chopped dark chocolate
    Vegetable oil cooking spray
    2 cups baby spinach
    3/4 cup sliced onion
    1/2 cup sliced portobellos
    1/2 cup black beans, rinsed and drained
    4 ounces red wine
Preparation
    Heat oven to 375\u00b0F. Brush poblano with 1 teaspoon oil. Mix quinoa with cheese; stuff inside poblano; cook in a baking dish 20 minutes. In a pan, saute chopped onion, 2 teaspoons garlic, remaining 1 teaspoon oil, cinnamon and cumin over medium heat 5 minutes. Stir in broth, marinara and chili powder; bring to a boil; reduce heat and simmer 15 minutes. Add chocolate; stir until melted, 2 minutes. In a second pan coated with cooking spray, saute spinach, sliced onion, portobellos, beans and remaining 1 teaspoon garlic. Pour sauce over poblano; serve with spinach and glass of wine.

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