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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. 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.
2. Per serving: 555 calories, 19 grams fat 6 grams saturated, 59 grams carbohydrates, 14 grams fiber, 23 grams protein Nutritional analysis provided by Self
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