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Stuffed Zucchini with Black Beans, Corn and Poblano Pepper
Who says vegetables have to be boring? Spice up your dinner with this stuffed zucchini recipe with Poblano pepper, black beans, and corn.
50 min
TOTAL TIME
339
CALORIES
$1.52
PER SERVING
Ingredients
10 INGREDIENTS
2 SERVINGS
1 tsp olive oil
1/2 cup whole corn kernels
1 small tomato
chopped
1/3 cup canned black beans
rinsed and drained
2 medium zucchini
1/2 cup shredded monterey jack cheese
2 tbsp fresh cilantro
snipped
2 cloves garlic
minced
1 whole poblano chile pepper
seeded and finely chopped
1/4 cup onion
finely chopped
Directions
15 STEPS
View Directions on Diabetic Living
Health Info
Macros
40g
CARBS
13g
FAT
18g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
Nutrition Facts
PER SERVING
2 SERVINGS
400G EACH
Calories
339 kcal
17%
Carbohydrates
41 g
15%
Fat
13 g
17%
Protein
19 g
38%
Minerals
Vitamins
*Current daily values are based on a standard 2,000 calorie diet. Nutrition values are calculated using the USDA nutrient database and may be inaccurate.
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Frequently Asked Questions
What is stuffed zucchini?
What ingredients do I need to make stuffed zucchini?
How do I prepare the zucchini for stuffing?
What cooking techniques can I use to cook stuffed zucchini?
Can I substitute or adjust the ingredients to suit my personal taste or dietary preferences?
What are some tips for preventing common mistakes when making stuffed zucchini?
How do I store leftover stuffed zucchini?
Can I make stuffed zucchini ahead of time?
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