Black Bean and Quinoa Stuffed Peppers Recipe

Here is another recipe from the Weight Watchers Powerfoods Cookbook:

Black Bean and Quinoa Stuffed Peppers:

• My review: SUPER YUMMY! Super filling!! Definitely will be making them again.
• Serves 4 / 7 points per serving (2 stuffed pepper halves)
• Nutritional Info:
• 256 cal
• 8g Total Fat
• 2g Sat Fat
• 0g Trans Fat
• 8mg Chol
• 504mg Sod
• 37g Carb
• 3g sugar
• 8g Fiber
• 12g Protein
• 251 mg Calc
• Ingredients:
• 1/2 cup quinoa, rinsed
• 2tsp olive oil
• 1/2 cup chopped sweet onion
• 1 medium tomato, chopped
• 1 cup fresh or frozen corn kernels, thawed
• 1 tbsp plus 1tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1 cup canned black beans, rinsed and drained
• 4 large poblano peppers, halved lengthwise and seeded
• 1/4 cup water
• 1.2 cup shredded low fat mexican blend cheese (I used WW mexican blend)

• Preheat oven to 400 degrees F. Spray baking dish with nonstick spray.
• Cook quinoa according to package directions. Fluff with fork. (Here is a link for cooking perfect quinoa)
• Meanwhile, to make filling, heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 minutes. Add tomato, corn, chili, powder, cumin, and salt. Cook, stirring often, until corn is crisp and tender, 2 minutes. Remove from heat and stir in quinoa and beans.
• Spoon about 1/3 cup of filling into each pepper. Arrage peppers in a single layer in baking dish. Add water to baking dish, cover and bake 40 minutes. Uncover, sprinkle peppers with cheese, and bake until melts, above 5 minutes.

Enjoy!!