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Blistered Poblano Peppers Stuffed with Corn, Quinoa, and Monterey Jack
ALEXANDRA'S KITCHEN12Ingredients
50Minutes
470Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1/4 cup quinoa (uncooked)
- 5 poblano peppers
- 2 Tbsp. olive oil
- 1 onion (finely diced)
- 2 ears corn (kernels stripped from cob)
- 1 hot chili (seeded and finely diced)
- 3 scallions (thinly sliced, I use nearly all of the greens)
- 4 oz. Monterey Jack cheese (or Gruyère or whatever you like, cut into small cubes)
- 1/2 tsp. paprika (—I like using smoked Paprika here)
- 1/2 tsp. kosher salt (plus more to taste)
- 1/2 cup chopped fresh cilantro (plus more for serving, optional)
- lime wedges (for serving)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat290 |
% DAILY VALUE |
Total Fat32g49% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol50mg17% |
Sodium920mg38% |
Potassium480mg14% |
Protein19g |
Calories from Fat290 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber6g24% |
Sugars6g |
Vitamin A30% |
Vitamin C100% |
Calcium50% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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