INGREDIENTS
2
large poblano peppers*
1/2
(15-1/2-ounce) can black beans, rinsed and drained
1/2
cup cooked brown rice
1/3
cup mild or medium chunky salsa
1/3
cup shredded reduced-fat Cheddar cheese or pepper Jack cheese, divided
*Poblano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Preheat oven to 375°F. Lightly spray shallow baking pan with nonstick olive oil cooking spray.
- Cut thin slice from one side of each pepper. Chop pepper slices; set aside. In medium saucepan, cook remaining peppers in boiling water 6 minutes. Drain and rinse with cold water. Remove and discard seeds and membranes.
- Stir together beans, rice, salsa, chopped pepper and 1/4 cup cheese. Spoon into peppers, mounding mixture. Place peppers in prepared pan. Cover with foil. Bake 12 to 15 minutes or until heated through.
- Sprinkle with remaining cheese. Bake 2 minutes more or until cheese melts.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1 Stuffed Chili (1/2 of total recipe)
Fiber
5 g
Carbohydrate
38 g
Cholesterol
7 mg
Saturated Fat
2 g
Total Fat
4 g
Calories from Fat
15 %
Calories
236
Protein
14 g
Sodium
772 mg
DIETARY EXCHANGE:
Vegetable
1
Starch
2
Meat
1
