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Cheesy Stuffed Peppers
- 1 large poblano pepper, seeded
- 2 teaspoons olive oil, divided
- 1/2 cup cooked quinoa
- 1/2 cup shredded reduced-fat Mexican-blend cheese
- 1/2 cup chopped onion
- 3 teaspoons chopped garlic, divided
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 1/2 cup low-sodium chicken broth
- 2 tablespoons marinara sauce
- 1/2 teaspoon chili powder
- 1/2 ounces chopped dark chocolate
- Vegetable oil cooking spray
- 2 cups baby spinach
- 3/4 cup sliced onion
- 1/2 cup sliced portobellos
- 1/2 cup black beans, rinsed and drained
- 4 ounces red wine
Directions:View on Epicurious
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