Mexican Poblano Stuffed Peppers

By KrisR

Ingredients

• 1 cup cooked red, black or pinto beans, drained and rinsed
• 1 cup cooked brown rice or quinoa
• 1/2 cup frozen corn, thawed
• 1 medium tomato, diced
• 1 small zucchini, diced
• 2 Tbs onion, finely chopped
• 1 clove garlic, minced
• 1/8 tsp chile powder
• 1/2 cup packed cilantro leaves, chopped
• 1 tsp olive oil
• 1/8 tsp sea salt
• 1/8 tsp pepper
• cooking spray
• 4 large poblano peppers, seeded and cut in half
• 8 Tbs shredded reduced-fat Mexican cheese blend
• 4 Tbs low-fat sour cream

Preparation

Step 1

1. Preheat oven to 375. In a large bowl, mix beans, rice, corn, tomato, zucchini, onion, garlic, chile powder, cilantro, oil, salt and pepper (stuffing mixture can be prepared one day in advance and stored in refrigerato, tighly covered with plastic wrap).
2. Spray a large roasting pan with cooking spray. Mound 1/2 cup stuffing mixture into each poblano pepper half and place in roasting pan. cover with aluminum foil and bake 45-60 minutes. Uncover, sprinkle with cheese and bake another 10 minutes.
3. To serve, top each stuffed pepper half with 1/2 Tbs sour cream. Serve immediately.