Fiery Stuffed Poblanos

Name: Fiery Stuffed Poblanos
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: Mexican, Latin American, American
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 ¼ ounces) whole kernel corn, drained;  1 can (14 ½ ounces) fire-roasted diced tomatoes, undrained;  1 cup cooked brown rice;  1 tablespoon ground cumin;  1 to 1 ½ teaspoons ground ancho chili pepper;  ¼ teaspoon salt;  ¼ teaspoon pepper;  1 cup shredded reduced-fat Mexican cheese blend, divided;  3 green onions, chopped;  ½ cup reduced-fat sour cream

4 steps

Prep:50minCook:20min

Updated at: Wed, 16 Aug 2023 18:56:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories195 kcal (10%)

Total Fat6.2 g (9%)

Carbs25.6 g (10%)

Sugars5.9 g (7%)

Protein10.1 g (20%)

Sodium550.5 mg (28%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

8poblano peppers

1 x 15 ouncesblack beans

can, rinsed and drained

1 x 15.25 ounceswhole kernel corn

can, drained

1 x 14.5 ouncesfire-roasted diced tomatoes

can, undrained

1 cupbrown rice

cooked

1 tablespoonground cumin

1 teaspoonsground ancho chili pepper

¼ teaspoonsalt

¼ teaspoonpepper

1 cupshredded reduced-fat Mexican cheese blend

divided

3green onions

chopped

½ cupreduced-fat sour cream

Instructions

Step 1

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.

Step 2

2. Meanwhile, in a small bowl, coarsely mash 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.

Step 3

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 2/3 cup filling into each pepper.

Step 4

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.

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