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Jalapeño & White Bean-Stuffed Peppers
with Cilantro & Spinach Quinoa
40 min
Vegetarian
WW™ Approved
Plant-Forward
i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
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2 Servings
- Est. 600 Cals/serving
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View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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
fresh
ingredients
Title
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1 15.5 -Ounce Can Cannellini Beans
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½ cup Red Quinoa
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2 Poblano Peppers
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2 cloves Garlic
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1 Yellow Onion
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3 oz Baby Spinach
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¼ cup Cilantro Sauce
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2 Tbsps Grated Cotija Cheese
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1½ Tbsps Golden Raisins
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1 oz Sliced Pickled Jalapeño Pepper
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1 Tbsp Sherry Vinegar
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1 Lime
tried-and-true
kitchen tools
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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