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Fiery Stuffed Poblanos

“I love Southwest-inspired cuisine, but since it’s often laden with fatty meat and cheese, I tend to steer clear. As a future dietitian, I try to come up with healthy twists on recipes. That’s how my stuffed chili dish was born.” —Amber Massey, Coppell, Texas

8 ServingsPrep: 50 min. + standing Bake: 20 min.

Ingredients

8 poblano peppers
1 can (15 ounces) black beans, rinsed and drained
1 medium zucchini, chopped
1 small red onion, chopped
4 garlic cloves, minced
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 cup cooked brown rice
1 tablespoon ground cumin
1 to 1-1/2 teaspoons ground ancho chili pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend, divided
3 green onions, chopped
1/2 cup reduced-fat sour cream

Directions

Broil peppers 3 in. from the heat until skins blister, about 5
minutes. With tongs, rotate peppers a quarter turn. Broil and rotate
until all sides are blistered and blackened. Immediately place
peppers in a large bowl; cover and let stand for 20 minutes.
Meanwhile, in a small bowl, coarsely mash beans; set aside. In a
large nonstick skillet coated with cooking spray, cook and stir
zucchini and onion until tender. Add garlic; cook 1 minute longer.

2 of 2

Fiery Stuffed Poblanos (continued)

Directions (continued)

Add the corn, tomatoes, rice, seasonings and beans. Remove from the
heat; stir in 1/2 cup cheese. Set aside.
Peel off and discard charred skins from poblanos. Cut a lengthwise
slit down each pepper, leaving the stem intact; remove membranes and
seeds. Fill each pepper with 2/3 cup filling.
Place peppers in a 13-in. x 9-in. baking dish coated with cooking
spray. Bake, uncovered, at 375° for 18-22 minutes or until
heated through, sprinkling with green onions and remaining cheese
during last 5 minutes of baking. Garnish with sour cream.
Yield: 8 servings.

Nutrition Facts: 1 stuffed pepper with 1 tablespoon sour cream equals 223 calories, 5 g fat (2 g saturated fat), 15 mg cholesterol, 579 mg sodium, 32 g carbohydrate, 7 g fiber, 11 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.