Healthy Foods & Recipes ~ Poblano Peppers

Four Health Benefits of Eating Poblano Peppers

1. Rich in Vitamins and Minerals: Poblano peppers are a great source of Vitamin A, which supports vision and immune function, and Vitamin C, which acts as an antioxidant to protect against cellular damage.
2. Low in Calories and High in Fiber: They are low in calories but high in dietary fiber, promoting digestive health and aiding in weight management.
3. Contains Capsaicin for Metabolism Boost: While not as spicy as other peppers, poblanos contain capsaicin, which can help boost metabolism and may have anti-inflammatory effects.
4. Packed with Antioxidants: Poblano peppers are rich in antioxidants, including beta-carotene, which help combat free radicals, reducing the risk of chronic diseases.

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Easy and Tasty Recipe Featuring Poblano Peppers

Stuffed Poblano Peppers with Quinoa and Black Beans

Ingredients (Serves 4):

• 4 poblano peppers
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup salsa (optional, for topping)
• Fresh cilantro for garnish (optional)

Instructions:

1. Roast the Poblanos:
   • Preheat the oven to 425°F (220°C).
   • Place poblano peppers on a baking sheet and roast for 10-15 minutes, turning occasionally, until the skin is blistered.
   • Remove from the oven, place in a bowl, and cover with plastic wrap for 5 minutes to steam.
   • Peel off the skin, cut a slit down one side, and remove the seeds.
2. Prepare the Filling:
   • Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until soft.
   • Add black beans, corn, cooked quinoa, cumin, chili powder, salt, and pepper. Stir well and cook for 3-4 minutes.
   • Remove from heat and mix in half the shredded cheese.
3. Stuff the Peppers:
   • Carefully stuff each roasted poblano pepper with the quinoa mixture.
   • Place the stuffed peppers in a baking dish and top with remaining cheese.
4. Bake the Peppers:
   • Reduce oven temperature to 375°F (190°C).
   • Bake the peppers for 15-20 minutes, until the cheese is melted and bubbly.
5. Serve and Enjoy:
   • Top with salsa and garnish with fresh cilantro if desired. Serve warm.

This recipe is versatile, nutritious, and highlights the flavor of poblano peppers while being easy to prepare!

Source: ChatGPT