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Fiery Stuffed Poblanos

 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.
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.