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Growing up eating rice and beans almost every day, stuffed peppers became one of my favorite dishes, a break from the mundane. My dad started experimenting with peppers in his garden one year and with an excess of poblanos we decided to give them a try. Poblanos are an interesting pepper; they can be very mild in spice, tasting like a bell pepper with a little kick, but occasionally you get a really fiery one. I love not knowing what I am going to get when I bite into one. It’s like a little adventure.

Stuffing them with quinoa and chickpeas happened by chance, two superfoods I had leftover in the fridge. Quinoa has 8 grams of protein per cup, while chickpeas come in with 15 grams of protein and 12.5 milligrams of iron per cup. I added nutritional yeast to give the recipe a little flavor and nutritional blast—two tablespoons of nutritional yeast has 9 grams of protein and a full day’s supply of B-12.

I love to pair this meal Mango salsa to cool and sweeten the tongue.


Sunwarrior

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