Friday, October 21, 2011

Cheesy Stuffed Peppers

I'm not going to pretend this was the most delicious meal of all time, because it wasn't. But there's something to be appreciated about a recipe that includes a main dish, side dish, sauce, and wine (for 1 serving!) all in one simple little set of ingredients and directions. It was easy to make, done in 20 minutes, and definitely tasty. I don't think I would make it again, but it was perfect for my Friday night!


Cheesy Stuffed Peppers
Self, August 2011

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 ounce 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

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.

Servings: 1

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