Quinoa Stuffed Poblano Pepper | Paula Deen

Ingredients

• 1 (28-oz) can whole peeled tomatoes
• 3 cloves garlic, peeled
• 1 chipotle pepper, packed in adobo sauce
• 2 tablespoons Olive oil
• 1/2 small red onion, diced
• 1/2 small red bell pepper, diced
• 1 plum tomato, diced
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 cup quinoa, cooked
• 1 teaspoon chili powder
• 3 tablespoons green onions, chopped, plus more for garnish (optional)
• 2 large poblano peppers (4, if small)
• 1/2 cup reduced-fat pepper jack cheese, grated
• 1 large ripe Avocado
• 1/2 cup reduced-fat Greek yogurt
• Juice of 1 Lime
• diced tomatoes, for garnish (optional)
• Kosher salt
• Freshly ground black pepper