Fiery Stuffed Poblanos
As a dietitian, I like to make nutritious twists on my favorite recipes. That’s how this Southwest-style stuffed chili dish was born. —Amber Massey, Argyle, TX
Prep: 50 min. + standing • Bake: 20 min. Makes: 8 servings
poblano peppers can (15 oz.) black beans, rinsed and drained medium zucchini, chopped small red onion, chopped garlic cloves, minced can (151/4 oz.) whole kernel corn, drained can (141/2 oz.) fire-roasted diced tomatoes, undrained cup cooked brown rice
Tbsp. ground cumin to 11/2 tsp. ground ancho chili pepper
1/4 tsp. each salt and pepper
1 cup shredded reduced-fat
Mexican cheese blend, divided 3 green onions, chopped
1/2 cup reduced-fat sour cream
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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, coarsely mash beans; set aside. In a large nonstick skillet coated with cooking spray, cook and stir the zucchini and onion until tender. Add garlic; cook 1 minute longer. Add corn, tomatoes, rice, seasonings and beans. Remove from heat; stir in ¹₂ cup cheese. Set aside.
3. Preheat oven to 375°. Peel charred skins from poblanos; discard skins. Cut a lengthwise slit in each pepper, leaving stem intact; discard membranes and seeds. Spoon ²₃ 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 the last 5 minutes of baking. Serve with sour cream.
Per serving: 223 cal., 5g fat (2g sat. fat), 15mg chol., 579mg sod., 32g carb.
(9g sugars, 7g fiber), 11g pro.
Diabetic Exchanges: 2 vegetable,
1 starch, 1 lean meat, 1 fat.