Fiery Stuffed Poblanos

Name: Fiery Stuffed Poblanos
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 8 servings.
Cuisine: North America, Mexican
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 chile pepper; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup shredded reduced-fat Mexican cheese blend, divided; 3 green onions, chopped; 1/2 cup reduced-fat sour cream

TOTAL TIME: Prep: 50 min. + standing Bake: 20 min. YIELD: 8 servings.

I love Southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how my stuffed peppers dish was born. —Amber Massey, Argyle, Texas

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 chile pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded reduced-fat Mexican cheese blend, divided
3 green onions, chopped
1/2 cup reduced-fat sour cream

Directions

1. Broil peppers 3 in. from 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 black beans; set aside. In a large nonstick skillet, cook and stir zucchini and onion until tender. Add garlic; cook 1 minute longer. Add corn, tomatoes, rice, seasonings and beans. Remove from heat; stir in 1/2 cup cheese. Set aside.
3. Preheat oven to 375°. Peel charred skins from poblanos and discard. Cut a lengthwise slit through each pepper, leaving stem intact; discard membranes and seeds. Spoon about 2/3 cup filling into each pepper.
4. Place peppers in a 13x9-in. baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and remaining cheese during last 5 minutes of baking. Serve with sour cream.

Nutrition Facts

1 stuffed pepper: 223 calories, 5g fat (2g saturated fat), 15mg cholesterol, 579mg sodium, 32g carbohydrate (9g sugars, 7g fiber), 11g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.