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Jalapeño & White Bean-Stuffed Peppers
with Cilantro & Spinach Quinoa
40 MIN
2
Servings
From the Test Kitchen
Verdant ingredients abound in these stuffed peppers thanks to the smoky poblano peppers filled with creamy mashed white beans and pickled jalapeño—plus the spinach we’re folding into warm quinoa at the dish’s base.
17 green SmartPoints®
13 blue SmartPoints®
8 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com
Wellness Details
WW™ Approved
Plant-Forward
-
NutritionPER SERVING
-
Calories600 Cals (est.)
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fresh
ingredients
Title
- 1 15.5 -Ounce Can Cannellini Beans
- ½ cup Red Quinoa
- 2 Poblano Peppers
-
2 cloves Garlic
- 1 Yellow Onion
- 3 oz Baby Spinach
-
¼ cup Cilantro Sauce
- 2 Tbsps Grated Cotija Cheese
- 1½ Tbsps Golden Raisins
- 1 Tbsp Sherry Vinegar
-
1 oz Sliced Pickled Jalapeño Pepper
- 1 Lime
time-saving
tips & techniques
step-by-step
instructions
1
Start the poblano peppers:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Place the poblano peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 12 to 14 minutes, or until browned and blistered. Leaving the oven on, remove from the oven. Set aside to cool, at least 5 minutes. When cool enough to handle, make a lengthwise slit in each cooled pepper, keeping one side intact. Carefully open each pepper; using a spoon, remove the ribs and seeds. Thoroughly wash your hands and knife immediately after handling.
2
Prepare the remaining ingredients:
Meanwhile, halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.
3
Cook & finish the quinoa:
Add the quinoa to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach, raisins, cilantro sauce, and the juice of 2 lime wedges. Stir until combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired. Cover to keep warm.
4
Make the filling:
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add the chopped garlic and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the drained beans. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until cooked off. Transfer to a bowl. Add 1 tablespoon of olive oil. Using a fork or potato masher, mash until smooth. Taste, then season with salt and pepper if desired.
5
Make the stuffed peppers & serve your dish:
Stuff each prepared poblano pepper with the filling (you may have extra). Bake 8 to 10 minutes, or until the filling is heated through and the peppers are tender when pierced with a fork. Remove from the oven. Let stand at least 2 minutes. Serve the baked poblano peppers over the finished quinoa. Garnish with the cheese. Serve the remaining lime wedges on the side. Enjoy!
1
Start the poblano peppers:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Place the poblano peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 12 to 14 minutes, or until browned and blistered. Leaving the oven on, remove from the oven. Set aside to cool, at least 5 minutes. When cool enough to handle, make a lengthwise slit in each cooled pepper, keeping one side intact. Carefully open each pepper; using a spoon, remove the ribs and seeds. Thoroughly wash your hands and knife immediately after handling.
2
Prepare the remaining ingredients:
Meanwhile, halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.
3
Cook & finish the quinoa:
Add the quinoa to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach, raisins, cilantro sauce, and the juice of 2 lime wedges. Stir until combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired. Cover to keep warm.
4
Make the filling:
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add the chopped garlic and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the drained beans. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until cooked off. Transfer to a bowl. Add 1 tablespoon of olive oil. Using a fork or potato masher, mash until smooth. Taste, then season with salt and pepper if desired.
5
Make the stuffed peppers & serve your dish:
Stuff each prepared poblano pepper with the filling (you may have extra). Bake 8 to 10 minutes, or until the filling is heated through and the peppers are tender when pierced with a fork. Remove from the oven. Let stand at least 2 minutes. Serve the baked poblano peppers over the finished quinoa. Garnish with the cheese. Serve the remaining lime wedges on the side. Enjoy!
Tips from Home Chefs
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