Low Fat Stuffed Poblano Peppers

Transform your weeknight dinner with these flavorful Low Fat Stuffed Poblano Peppers, a wholesome twist on a classic favorite. Packed with protein-rich low-fat ground turkey, fiber-filled quinoa, and hearty black beans, this recipe delivers bold Tex-Mex flavors without the guilt. The smoky poblano peppers are stuffed with a spiced filling of cumin and chili powder, perfectly complemented by juicy diced tomatoes and a sprinkle of reduced-fat cheddar cheese. Quick to prepare and oven-baked to perfection, these stuffed peppers are a healthy, satisfying meal that’s as vibrant as it is delicious. Perfect for family dinners or meal prep, each serving is topped with fresh cilantro for a burst of freshness. Enjoy a nutritious and low-fat comfort food that’s sure to become a staple in your recipe rotation!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 whole Poblano peppers
• 1 cup Cooked quinoa
• 0.5 pound Low-fat ground turkey
• 1 cup Black beans (low-sodium, drained and rinsed)
• 1 cup Diced tomatoes (no-salt-added)
• 0.5 cup Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 teaspoon Cumin (ground)
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Reduced-fat shredded cheddar cheese
• 1 spray Olive oil cooking spray
• 2 tablespoons Cilantro (chopped, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice each poblano pepper lengthwise, carefully removing the seeds and membranes while keeping the pepper intact to create a hollow shell.

Step 3

Lightly coat a baking dish with olive oil cooking spray. Lay the poblano peppers in the dish, cut-side up, and set aside.

Step 4

Heat a non-stick skillet over medium heat. Add the low-fat ground turkey and cook, breaking it up with a spoon, until no longer pink. Drain any excess liquid.

Step 5

Add the onions and garlic to the skillet, cooking for 2-3 minutes until softened and fragrant.

Step 6

Stir in the black beans, diced tomatoes, quinoa, cumin, chili powder, salt, and black pepper. Cook for another 2-3 minutes, ensuring everything is well combined and heated through.

Step 7

Stuff each poblano pepper with the filling mixture, pressing gently to fill them completely.

Step 8

Sprinkle the reduced-fat shredded cheddar cheese evenly over the stuffed peppers.

Step 9

Cover the baking dish loosely with aluminum foil and bake for 20 minutes in the preheated oven.

Step 10

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and the peppers are tender.

Step 11

Remove the peppers from the oven and let them cool slightly before serving. Garnish with chopped cilantro for added flavor and color.

Nutrition Facts

Serving size	(1438.8g)

Amount per serving	% Daily Value*
Calories	1078.1

Total Fat 22.5g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat g
Cholesterol 187.4mg	0%
Sodium 2059.8mg	0%
Total Carbohydrate 126.3g	0%
Dietary Fiber 32.6g	0%
Total Sugars 29.2g
Protein 102.8g	0%

Vitamin D 0IU	0%
Calcium 668.2mg	0%
Iron 15.0mg	0%
Potassium 3146.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.1%

Protein: 36.8%

Carbs: 45.2%