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Vegetarian Stuffed Poblano Peppers with Quinoa and Corn
THE PICKY EATER11Ingredients
45Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 poblano peppers
- 2 Roma tomatoes
- 4 scallions
- 1 tsp. lime zest (from 1 fresh lime)
- 2 cups low sodium vegetable stock
- 1 cup quinoa
- 4 Tbsp. plain Greek yogurt (or sour cream)
- 2 cups corn kernels (fresh or frozen)
- 2 Tbsp. taco seasoning (or southwestern spice blend)
- 1 cup pepperjack cheese (shredded, 1/4 cup per pepper)
- pepper (uncheckedsalt &, to taste)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium1160mg48% |
| Potassium600mg17% |
| Protein30g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A45% |
| Vitamin C15% |
| Calcium80% |
| Iron20% |
* 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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