Nutrition balance score
Great
Glycemic Index
50
Low
Nutrition per serving
Calories806.5 kcal (40%)
Total Fat28.8 g (41%)
Carbs107.3 g (41%)
Sugars13.3 g (15%)
Protein31.5 g (63%)
Sodium1254.4 mg (63%)
Fiber14.7 g (52%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
½ cupcouscous
uncooked
6poblano peppers
halved and seeds/membranes removed
1 tablespoonolive oil
¼ cupred onion
diced
½ cupfrozen corn
or canned, drained
½ cupfire-roasted diced tomatoes
drained
¼ cupcanned black beans
drained
¼ teaspoonsalt
¼ teaspoongarlic powder
¼ teaspooncumin
¼ teaspoonsmoked paprika
½ cupmozzarella cheese
Instructions
Step 1
Serves 6
Step 2
Prep time 10 minutes
Step 3
Preheat oven to 350 degrees F.
Step 4
Cook the couscous according to package directions, about 5 minutes.
Step 5
Meanwhile, arrange halved poblano peppers in a single layer on a parchment lined baking sheet. Bake in the oven for 10 minutes while you prepare the filling.
Step 6
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 3 minutes, stirring often. Add the corn, tomatoes, black beans, salt, garlic powder, cumin, and smoked paprika. Stir to combine and cook for 2 minutes.
Step 7
Transfer vegetable & bean mixture to a large mixing bowl. Add 1/4 cup of the cheese. Stir well to combine.
Step 8
Divide the filling among the peppers, adding it from the top and pressing on it to fill the entire pepper. Top each pepper with a sprinkle of the remaining cheese.
Step 9
Return the peppers to the oven and bake for another 10 minutes until the cheese is melted. Serve warm and enjoy!
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