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Cheesy Stuffed Pepper

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Self Magazine
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main-dish gluten free low carb purim dinner latin mexican


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1 large poblano pepper, seeded

2 teaspoon 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 oz 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 oz red wine

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