Slow Carb Stuffed Poblanos
Poblano peppers with their subtle heat are the perfect vehicle for a healthy dinner of peppers stuffed with squash and beans.
Servings: 8
Calories: 194kcal
Equipment
Ingredients
- 4 poblano peppers cut in half vertically
- 2 tbsp olive oil
- 1 onion finely chopped
- 4 cloves garlic minced
- 1 cup chicken stock
- 1 cup mushrooms chopped or sliced
- 1 cup winter squash cubed and cooked
- 1 tsp chipotle spice
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp salt
- 14 oz black beans canned, drained and rinsed
- ½ cup cilantro chopped
- 1 cup cotija cheese can substitute Parmesan
- enchilada sauce optional, to taste
Instructions
- Preheat oven to 350 degrees. Cut poblano peppers in half along the vertical and place cut side up in a baking dish. Bake 15 minutes.4 poblano peppers
- Heat olive oil in skillet and saute onion until soft (about 5-7 minutes). Add garlic and saute 1 minute. Add chicken stock, mushrooms, squash and spices and salt. Cook until mushrooms are soft (about 3-5 minutes).2 tbsp olive oil, 1 onion, 4 cloves garlic, 1 cup chicken stock, 1 cup mushrooms, 1 cup winter squash, 1 tsp chipotle spice, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp salt
- Add beans and cilantro to the mix in the skillet, stir in thoroughly and remove from heat.14 oz black beans, 1/2 cup cilantro
- When cool enough to handle spoon vegetable mixture into Poblano halves
on the baking sheet. Top with crumbled cheese and bake 15-20 minutes.1 cup cotija cheese - Optional: Add enchilada sauce to bottom of baking dish or prepare on stove and pour over stuffed peppers.enchilada sauce
Notes
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Nutrition
Calories: 194kcal | Carbohydrates: 22g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 408mg | Potassium: 507mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3641IU | Vitamin C: 56mg | Calcium: 137mg | Iron: 2mg