Quinoa-Stuffed Poblanos
Avocado-Ranch Salad
Ingredients
- ½ cup tricolor quinoa
- 6 large poblano peppers
- 2 Tbsp olive oil, divided
- 1 (10-oz) pkg frozen veggie crumbles
- 1 (8-oz) pkg sliced mushrooms
- 1 cup chopped onion
- 1½ cups frozen corn kernels, thawed
- 1 Roma tomato, chopped
- ½ tsp ground cumin
- ¾ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 475°F. Cook quinoa according to package directions.
- Place peppers on a foil-lined baking sheet; rub with 1 Tbsp oil. Bake 15 minutes or until slightly charred, turning once; cool slightly, and remove skins using paper towels.
- Meanwhile, cook crumbles, mushrooms, and onion in 1 Tbsp hot oil in a large skillet over medium-high heat 6 to 8 minutes or until tender, stirring occasionally. Add corn and tomato; cook 2 minutes or until thoroughly heated. Stir in quinoa and cumin.
- Cut peppers in half lengthwise, discarding seeds; stuff with quinoa mixture, and arrange in a lightly greased 13- x 9-inch baking dish.
- Top peppers with cheese. Bake 5 minutes or until cheese begins to brown. Sprinkle with cilantro.
Side Dish Ingredients
- 1 large head romaine lettuce, shredded
- 1 English cucumber, cut into half moons
- 2 Roma tomatoes, chopped
- 2 avocados, sliced
- ½ cup Ranch dressing
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
225
|
220
|
445
|
| Fat (g) | 10 | 20 | 30 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 15 | 3 | 18 |
| Carb (g) | 21 | 12 | 33 |
| Fiber (g) | 4 | 7 | 11 |
| Sodium (mg) | 449 | 161 | 610 |
| T. Sugs (g) | 3 | 3 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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