- 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.