Green Chilies Stuffed With Frijoles

1. First roast and peel the poblano peppers.

2. Next:

3. Preheat oven to 350°F

4. Wear rubber gloves. Take a pepper and slice down the one side. Do this to each pepper [see why you need the stem?] Now carefully remove the stem and the seeds. Keep the pepper intact.

5. Now mix the beans with the scallions and stuff the pepper with 2 tbsp heaping of the bean mix.

6. Place in a greased 2 quart dish. Top with the shredded cheese if you desire.

7. Bake for 15 minutes or untl heated thru. Top with some Red Chili sauce or other favorite Mexican sauce.

8. For the Vegan option, use a Vegan shredded cheese.

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Nutrient	Quantity
Total fats	6.4327 g
Protein	41.7476 g
Carbohydrates	117.3852 g
Energy	669.1918 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.1636 g
Water	870.4528 g
Aspartic acid	0.676 g
Calcium, Ca	516.2134 mg
Lutein + zeaxanthin	4548 g
Fiber, total dietary	41.0458 g
Fatty acids, total saturated 22:0	0.0196 g
Carotene, beta	2392 g
Niacin	4.5125 mg
Vitamin A, RAE	200 g
Fatty acids, total trans-polyenoic	0.0196 g
Arginine	0.528 g
Riboflavin	0.4178 mg
Tocopherol, beta	0.0652 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.1476 g
Fatty acids, total saturated 20:1	0.0522 g
Glutamic acid	1.512 g
Sodium, Na	2867.7648 mg
Fatty acids, total saturated 16:1 undifferentiated	0.013 g
Total lipid (fat)	6.4327 g
Manganese, Mn	2.8048 mg
Proline	0.484 g
Fatty acids, total saturated 16:0	0.7901 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.8974 g
Sucrose	3.847 g
Choline, total	22.8 mg
Sugars, total	13.167 g
Serine	0.328 g
Fatty acids, total saturated 18:0	0.175 g
Vitamin B-6	0.9417 mg
Selenium, Se	38.9141 g
Ash	15.9547 g
Fatty acids, total saturated 18:1 undifferentiated	1.3795 g
Pantothenic acid	1.4411 mg
Phenylalanine	0.236 g
Copper, Cu	1.447 mg
Thiamin	0.4808 mg
Methionine	0.08 g
Iron, Fe	17.0047 mg
Carbohydrate, by difference	117.3852 g
Phosphorus, P	891.3237 mg
Folate, total	256 g
Tocopherol, gamma	8.5417 mg
Alanine	0.328 g
Valine	0.324 g
Fatty acids, total saturated 18:2 undifferentiated	2.2035 g
Glycine	0.364 g
Fatty acids, total saturated 14:0	0.017 g
Zinc, Zn	6.3851 mg
Isoleucine	0.308 g
Tocopherol, delta	1.1737 mg
Fatty acids, total polyunsaturated	3.3671 g
Tocotrienol, gamma	0.0652 mg
Leucine	0.436 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0196 g
Tocotrienol, alpha	0.0652 mg
Vitamin A, IU	3988 IU
Folate, DFE	256 g
Tryptophan	0.08 g
Vitamin C, total ascorbic acid	75.2 mg
Fatty acids, total polyunsaturated 16:1 c	0.013 g
Fatty acids, total polyunsaturated 18:1 c	1.2715 g
Fatty acids, total saturated 20:0	0.0196 g
Starch	56.4013 g
Tyrosine	0.212 g
Vitamin K (phylloquinone)	828 g
Fatty acids, total saturated	1.0539 g
Histidine	0.128 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0065 g
Fatty acids, total monounsaturated	1.4512 g
Threonine	0.288 g
Folate, food	256 g
Fatty acids, total polyunsaturated 17:0	0.013 g
Fatty acids, total polyunsaturated 24:0	0.0196 g
Vitamin E (alpha-tocopherol)	2.7868 mg
Fatty acids, total trans	0.0196 g
Magnesium, Mg	327.7746 mg
Lysine	0.364 g
Potassium, K	3347.0119 mg
Fatty acids, total polyunsaturated 24:1 c	0.013 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
scallion	4	128	29.36	0.76
poblano pepper	12	0	0	0
vegetarian bean	23 ounces	541.1918	88.0252	5.6727
mexican cheese soy	1 cup	0	0	0