Recipe information
Yield
Makes 1 serving
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
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Preparation
Heat oven to 375°F. Brush poblano with 1 teaspoon oil. Mix quinoa with cheese; stuff inside poblano; cook in a baking dish 20 minutes. In a pan, sauté 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, sauté spinach, sliced onion, portobellos, beans and remaining 1 teaspoon garlic. Pour sauce over poblano; serve with spinach and glass of wine.
Nutrition Per Serving
Per serving: 555 calories
19 grams fat 6 grams saturated
59 grams carbohydrates
14 grams fiber
23 grams protein
#### Nutritional analysis provided by Self