Cheesy Stuffed Peppers
Serves: 2
Fredy Murphy
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 large
Poblano Pepper (seeded)2 tsps
Olive Oil (divided)1 cup
Cooked Quinoa3 cup
Onion (sliced)3 tsps
Garlic (chopped, divided)1 tsp
Cinnamon1 tsp
Ground Cumin2 tbsps
Marinara Sauce1 tsp
Chili Powder2 cups
Baby Spinach1 cup
Portobello (sliced)110 g
Red WineDirections:
1
Heat oven to 375°F
2
Brush poblano with 1 teaspoon oil
3
Mix quinoa with cheese; stuff inside poblano; cook in a baking dish 20 minutes
4
In a pan, sauté chopped onion, 2 teaspoons garlic, remaining 1 teaspoon oil, cinnamon and cumin over medium heat 5 minutes
5
Stir in broth, marinara and chili powder; bring to a boil; reduce heat and simmer 15 minutes
6
Add chocolate; stir until melted, 2 minutes
7
In a second pan coated with cooking spray, sauté spinach, sliced onion, portobellos, beans and remaining 1 teaspoon garlic
8
Pour sauce over poblano; serve with spinach and glass of wine
9
Heat oven to 375°F
10
Brush poblano with 1 teaspoon oil
11
Mix quinoa with cheese; stuff inside poblano; cook in a baking dish 20 minutes
12
In a pan, sauté chopped onion, 2 teaspoons garlic, remaining 1 teaspoon oil, cinnamon and cumin over medium heat 5 minutes
13
Stir in broth, marinara and chili powder; bring to a boil; reduce heat and simmer 15 minutes
14
Add chocolate; stir until melted, 2 minutes
15
In a second pan coated with cooking spray, sauté spinach, sliced onion, portobellos, beans and remaining 1 teaspoon garlic
16
Pour sauce over poblano; serve with spinach and glass of wine