Ingredients

　　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

　　Heat oven to 375°F. Brush poblano with 1 teaspoon oil. Mix quinoa with cheese; stuff inside poblano; cook in a baking dish 20 minutes. In a pan, sauté chopped onion, 2 teaspoons garlic, remaining 1 teaspoon oil, cinnamon and cumin over medium heat 5 minutes. Stir in broth, marinara and chili powder; bring to a boil; reduce heat and simmer 15 minutes. Add chocolate; stir until melted, 2 minutes. In a second pan coated with cooking spray, sauté spinach, sliced onion, portobellos, beans and remaining 1 teaspoon garlic. Pour sauce over poblano; serve with spinach and glass of wine.

Nutrition Per Serving

　　19 grams fat 6 grams saturated

　　59 grams carbohydrates

　　14 grams fiber

　　23 grams protein

　　#### Nutritional analysis provided by Self