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Fiery Stuffed Poblanos Recipe
Fiery Stuffed Poblanos Recipe photo by Taste of Home

Fiery Stuffed Poblanos Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 50 min. + standing Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 50 min. + standing Bake: 20 min.
MAKES: 8 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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. Add the corn, tomatoes, rice, seasonings and beans. Remove from the heat; stir in 1/2 cup cheese. Set aside.
  3. 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.
  4. 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.
Originally published as Fiery Stuffed Poblanos in Healthy Cooking April/May 2011, p33

Nutritional 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.

Reviews for Fiery Stuffed Poblanos

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 3, 2013

This is a delicious recipe. However, each time I make it, the peppers get too soft. Perhaps I should let them 'sweat' less?

MY REVIEW
Reviewed Sep. 5, 2011

Excellent meatless meal. I added Chilpote Tabasco to kick it up. Everyone loved it! I will be making this again. I will aslo try using smaller peppers to use as a first course or appetizer.

MY REVIEW
Reviewed Apr. 19, 2011

Mild flavor can appeal to all levels.

MY REVIEW
Reviewed Apr. 9, 2011

There are so many delicious ingredients in here, but the end result just wasn't exciting enough for us. We're spice fiends, so it may just be that I needed to add a jalapeno or some cayenne to the filling to give it that extra oomph. I did sub half the Mexican cheese blend with pepper jack, but it wasn't enough to satisfy our spicy tooth.

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