Chicken And Quinoa Stuffed Poblanos With Avocado Cream
A healthy way to eat stuffed peppers!
Servings: 4
Calories: 530kcal
Ingredients
- 4 medium size poblano peppers seeded and split in half (long way)
- 2 TBS olive oil
- ½ cup chopped onions
- 2 cloves chopped garlic
- 10 oz can diced tomatoes I used Red Gold with chiles
- 2 cups cooked quinoa
- 2 cups cooked chicken
- 1 ½ cups low fat cheddar cheese divided
- ¼ cup chopped cilantro plus extra for garnish
- salt and pepper to taste
- 1 avocado mashed
- ½ cup light sour cream
- 1 teaspoon chili powder
Instructions
- Preheat oven to 400 degrees. Fill a large deep dish baking pan with half an inch of water. Lay the pepper halves in the pan and set aside.
- In a large frying pan, heat oil on medium and saute onions and garlic for 5 minutes or until they start to brown. Add tomatoes and simmer for 10 minutes.
- Add quinoa and chicken to the pan, Stir well and cook until bubbly.
- Add 1 cup of the cheese (reserve ½ cup), cilantro, salt and pepper to taste. Mix well and remove from heat.
- Stuff the pepper halves with the chicken mixture. Sprinkle with remaining ½ cup cheese.
- Cover pan with foil and bake for 45 minutes or until peppers are tender. Uncover the foil for the last 5 minutes of baking.
- While peppers are baking, mix together avocado, sour cream and chili powder.
- Serve the cooked peppers with the avocado cream and garnish with extra cilantro if desired.
Nutrition
Calories: 530kcal | Carbohydrates: 38g | Protein: 36g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 71mg | Sodium: 460mg | Potassium: 1044mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1028IU | Vitamin C: 110mg | Calcium: 290mg | Iron: 4mg