I know that I tend to ramble on about how obsessed I am with the 21 Day Fix portion control system, but in my opinion it truly in incredible! Here’s the thing…the same ‘style’ of eating doesn’t necessarily work for everyone. And there are so many incredible diets (I use that word to simply just mean ‘what you choose to eat’ not limiting calories or restrictions) out there that people swear by! And I am all about doing what works for you and your body, because when you truly listen to your body, it is going to tell you what it needs! And the 21 Day Fix can accommodate pretty much any diet, as long as your plan is to eat whole, clean & healthy foods! I’m talking a standard balanced diet, gluten free, dairy free, Paleo, Whole 30, Primal, Vegetarian, Vegan…seriously, it can truly work for pretty much any clean eating based plan! Awesome, right?! Because it opens up so many options and can truly teach people to eat proper portions in order to fuel their bodies, regardless of how it is you choose to go about it!
A little back story on me…from the time I was in 6th grade up through my first years of college, I followed a mostly vegetarian diet. NOT because I was trying to lose weight, but just because I wasn’t a fan of meat. To be honest though, at that time I wasn’t concerned with making sure that I got the proper nutrients or balanced macros or anything like that! But the point is, I still really enjoy eating non-meat meals. But ever since I moved in with Nick, I tend to go with meat based protein for our meals because, well, Nick loves meat and so I never wanted to have to cook two separate meals. Now, however, we recently found out that Nick’s cholesterol levels are a bit high, and so I really want to be more conscious of making vegetarian based dinners at least once or twice a week!
Luckily, these Southwestern Stuffed Poblano Peppers fit the bill and were just as filling as traditional ground beef or turkey stuffed peppers! Nick & I both loooooved them and we gobbled them right on up! I don’t think he even truly realized that they were vegetarian because for him, they were just delicious! I call that a win for sure! On a side note, these stuffed peppers pack a good kick of spice in them, so be prepared for that! If you don’t like things very spicy, just leave out the minced jalapeno in the pepper filling, or if you’re really not a fan of spice at all, I’d recommend using bell peppers instead of the Poblanos!
Southwestern Stuffed Poblano Peppers
These spicy, Vegetarian Poblano Peppers are stuffed with a mixture of quinoa, sweet potato & black beans for a delicious & filling meal. Would also be great reheated for lunches!
- 1 cup mashed sweet potato
- 1/2 cup black beans
- 1/2 cup cooked quinoa
- 1/2 cup plain Greek yogurt
- 1/2 cup chopped tomato
- 1/2 of a jalapeno, seeded & minced (omit if you don't like a lot of spice)
- 1/4 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 Juice of 1 lime
- Sea salt to taste
- 1/2 cup shredded cheese
- 3 Poblano Peppers, seeds removed & cut in half lengthwise (the long way)
In a bowl, mix together all of the ingredients except for the cheese & poblano peppers. Season to taste with salt.
Spray a baking dish with non-stick spray and place the halved Poblano peppers in it. Divide the filling evenly between the Poblanos and then sprinkle the top with shredded cheese.
Bake, covered, at 375 degrees for 40 minutes, then uncover and continue baking an additional 10-15 minutes or until peppers are softened and filling is cooked through.
Garnish with chopped cilantro, extra lime juice, plain Greek yogurt or salsa as desired.
1 serving= 3 Pepper Halves
21 Day Fix/Portion Fix Counts per Serving: 1 red, 1 yellow, 1 green, 1 blue
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