Cheesy Stuffed Peppers

• 1 large poblano pepper, seeded
• 2 teaspoons olive oil, divided
• 1/2 cup cooked quinoa
• 1/2 cup shredded reduced-fat Mexican-blend cheese
• 1/2 cup chopped onion
• 3 teaspoons chopped garlic, divided
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cumin
• 1/2 cup low-sodium chicken broth
• 2 tablespoons marinara sauce
• 1/2 teaspoon chili powder
• 1/2 ounces chopped dark chocolate
• Vegetable oil cooking spray
• 2 cups baby spinach
• 3/4 cup sliced onion
• 1/2 cup sliced portobellos
• 1/2 cup black beans, rinsed and drained
• 4 ounces red wine

1. Heat oven to 375u0b0F. Brush poblano with 1 teaspoon oil. Mix quinoa with cheese; stuff inside poblano; cook in a baking dish 20 minutes. In a pan, saute chopped onion, 2 teaspoons garlic, remaining 1 teaspoon oil, cinnamon and cumin over medium heat 5 minutes. Stir in broth, marinara and chili powder; bring to a boil; reduce heat and simmer 15 minutes. Add chocolate; stir until melted, 2 minutes. In a second pan coated with cooking spray, saute spinach, sliced onion, portobellos, beans and remaining 1 teaspoon garlic. Pour sauce over poblano; serve with spinach and glass of wine.

poblano pepper, olive oil, quinoa, cheese, onion, garlic, cinnamon, ground cumin, chicken broth, marinara sauce, chili powder, dark chocolate, vegetable oil cooking spray, baby spinach, onion, portobellos, black beans, red wine

Taken from www.epicurious.com/recipes/food/views/cheesy-stuffed-peppers-366831 (may not work)