Directions:
- First roast and peel the poblano peppers.
- Next:
- Preheat oven to 350°F
- Wear rubber gloves. Take a pepper and slice down the one side. Do this to each pepper [see why you need the stem?] Now carefully remove the stem and the seeds. Keep the pepper intact.
- Now mix the beans with the scallions and stuff the pepper with 2 tbsp heaping of the bean mix.
- Place in a greased 2 quart dish. Top with the shredded cheese if you desire.
- Bake for 15 minutes or untl heated thru. Top with some Red Chili sauce or other favorite Mexican sauce.
- For the Vegan option, use a Vegan shredded cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.23 Kcal (671 kJ) | ||
| Calories from fat | 58.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.5g | 10% | |
|---|---|---|---|
| Cholesterol | 17.73mg | 6% | |
| Sodium | 598.82mg | 25% | |
| Potassium | 417.31mg | 9% | |
| Total Carbs | 16.29g | 5% | |
| Sugars | 1.47g | 6% | |
| Dietary Fiber | 5.73g | 23% | |
| Protein | 10.11g | 20% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 2.5mg | 14% | |
| Calcium | 168.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 116.66 Kcal (488 kJ) | ||
| Calories from fat | 42.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 10% | |
|---|---|---|---|
| Cholesterol | 12.91mg | 6% | |
| Sodium | 436.01mg | 25% | |
| Potassium | 303.85mg | 9% | |
| Total Carbs | 11.86g | 5% | |
| Sugars | 1.07g | 6% | |
| Dietary Fiber | 4.17g | 23% | |
| Protein | 7.36g | 20% | |
| Vitamin C | 1.4mg | 3% | |
| Iron | 1.8mg | 14% | |
| Calcium | 122.5mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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