Stuffed Poblano Peppers
by Alexa Sparkman, MA, RD, LD
Nutrition Contributor
Photo by: Brian Fitzsimmons
The spice of the peppers and chili powder is a nice twist on this classic American recipe. If hatch chilies are in season, try using them for extra flavor.
(with Anne Wilfong, RD, LD)
WHAT YOU NEED
1/2 red onion, diced
8 ounces 96 precent lean ground beef
1/2 of a 14.6-ounce can 365 brand diced tomatoes
1/2 cup brown rice, cooked
1 cup 365 brand black beans, drained and rinsed
1/2 to 1 teaspoon chili powder, to taste
1/4 teaspoon ground cumin
Salt and pepper to taste
4 extra large Poblano or Hatch Chilies, tops removed and seeded
4 tablespoons Queso Fresco cheese, shredded
HOW TO MAKE IT
[1] Heat oven to 400 degrees.
[2] Heat a non-stick skillet over medium-high heat. Add diced red onion to heated skillet and saute until soft.
[3] Add ground beef to pan and brown beef until cooked through thoroughly.
[4] Add diced tomatoes, brown rice and black beans to ground beef mixture. Heat thoroughly.
[5] Add chili powder, cumin, salt and pepper to taste.
[6] Spoon beef mixture into each pepper until full and sprinkle each pepper with one tablespoon of Queso Fresco cheese.
[7] Spray baking pan with cooking spray, place peppers on baking sheet and place baking sheet in oven.
[8] Roast peppers, turning occasionally, until pepper skin starts to blister and peppers are heated thoroughly, approximately 20 minutes.
Makes Four Stuffed Peppers
DID YOU KNOW?
The American Dietetic Association recommends adult women consume 25 grams and adult men 38 grams of fiber, respectively, per day.
NUTRITION FACTS
Calories 258
Protein 19 g
Carbohydrates 29 g
Fat 8 g
Sodium 434 mgs
Fiber 8 g
At-Home Cost: $1.93 per serving
Restaurant Cost: $9.95 per serving
Registered and licensed dietitians, Alexa Sparkman and Anne Wilfong, can provide reliable, objective nutrition information, separate facts from fads and translate the latest scientific findings into easy-to-understand nutrition information. For more information about their nutrition counseling practice, contact Alexa or Anne at 512.257.0898 or SparkmanNutrition.com
This recipe is brought to you by Whole Foods Market.
(with Anne Wilfong, RD, LD)
WHAT YOU NEED
1/2 red onion, diced
8 ounces 96 precent lean ground beef
1/2 of a 14.6-ounce can 365 brand diced tomatoes
1/2 cup brown rice, cooked
1 cup 365 brand black beans, drained and rinsed
1/2 to 1 teaspoon chili powder, to taste
1/4 teaspoon ground cumin
Salt and pepper to taste
4 extra large Poblano or Hatch Chilies, tops removed and seeded
4 tablespoons Queso Fresco cheese, shredded
HOW TO MAKE IT
[1] Heat oven to 400 degrees.
[2] Heat a non-stick skillet over medium-high heat. Add diced red onion to heated skillet and saute until soft.
[3] Add ground beef to pan and brown beef until cooked through thoroughly.
[4] Add diced tomatoes, brown rice and black beans to ground beef mixture. Heat thoroughly.
[5] Add chili powder, cumin, salt and pepper to taste.
[6] Spoon beef mixture into each pepper until full and sprinkle each pepper with one tablespoon of Queso Fresco cheese.
[7] Spray baking pan with cooking spray, place peppers on baking sheet and place baking sheet in oven.
[8] Roast peppers, turning occasionally, until pepper skin starts to blister and peppers are heated thoroughly, approximately 20 minutes.
Makes Four Stuffed Peppers
DID YOU KNOW?
The American Dietetic Association recommends adult women consume 25 grams and adult men 38 grams of fiber, respectively, per day.
NUTRITION FACTS
Calories 258
Protein 19 g
Carbohydrates 29 g
Fat 8 g
Sodium 434 mgs
Fiber 8 g
At-Home Cost: $1.93 per serving
Restaurant Cost: $9.95 per serving
Registered and licensed dietitians, Alexa Sparkman and Anne Wilfong, can provide reliable, objective nutrition information, separate facts from fads and translate the latest scientific findings into easy-to-understand nutrition information. For more information about their nutrition counseling practice, contact Alexa or Anne at 512.257.0898 or SparkmanNutrition.com
This recipe is brought to you by Whole Foods Market.
2-Time Gold Medalist and Athletic Foodie: Garrett Weber-Gale, July 2009 Issue
Eat More Green for Less Green, April 2009 Issue
Rip Esselstyn Wants You to Eat Your Vegetables, February 2009 Issue
