Pinto & Cheese Poblanos
Serves 1

INGREDIENTS
1/2 cup water
1/4 cup quinoa
3/4 cup canned pinto beans, rinsed and drained
2 Tablespoons cheddar cheese
1 teaspoon cumin
2 poblano peppers, left whole with veins and seeds removed

DIRECTIONS

1. Bring quinoa and water to boil. Simmer (covered) for 15 minutes.
2. Stir beans, cheese and cumin into cooked quinoa.
3. Stuff peppers with filling and broil for 15 minutes, turning periodically until browned on all sides.

Variation: Swap 3/4 cup pinto beans for 3 ounces cooked extra lean ground turkey or sirloin.

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Nutrition Facts Serv. size 2 stuffed peppers Servings 1 Calories 490   Fat Cal.   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 13g   Total Carb. 70g     Sat. Fat 6g     Fiber 16g     Trans Fats 0g     Sugars 3g   Cholest. 30mg   Protein 26g   Sodium 197mg         Vitamin A   Vit. C   Calcium   Iron