Fiery Stuffed Poblanos Recipe

By 1For_Him

Ingredients

• 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

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 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.

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.

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.