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Quinoa Stuffed Poblano Peppers

Bobby Deen
  • 90 minutes
  • Serves 2

INGREDIENTS

1

Avocado, large ripe

1

Chipotle pepper

3 cloves

Garlic

3 tbsp

Green onions

1

Green onions

1

Lime, Juice of

1 15 ounce can

Pinto beans

1

Plum tomato

2

Poblano peppers, large

1/2

Red bell pepper, small

1/2

Red onion, small

1 28 ounce can

Tomatoes, whole

1

Tomatoes

1

Avocado cream sauce

1 cup

Quinoa, cooked

1 tsp

Chili powder

1

Kosher salt and freshly ground black pepper

1/2 cup

Pepper jackcheese, reduced-fat

2 tbsp

Olive oil

1/2 cup

Greek yogurt, reduced-fat