Fiery Stuffed Poblanos
A nutritious twist to a popular dish, these stuffed poblanos are a healthy meatless dish stuffed with savory flavors.
- 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 chile pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded reduced-fat Mexican cheese blend, divided
- 3 green onions, chopped
- 1/2 cup reduced-fat sour cream
- Broil the poblanos in the oven until skin blisters, around 5 minutes. Continue this process by rotating the poblanos until all sides of the skin have blistered and blackened. Transfer poblanos to a covered bowl and let sit 20 minutes.
- Mash the beans in a bowl and set aside. Cook zucchini and onions in a skillet until tender. Mix in garlic and cook for 1 minute. Mix in corn, tomatoes, rice, seasonings, and mashed beans. Remove from heat and stir in 1/2 cup of the cheese blend.
- Preheat oven to 375° F. Remove blackened skins from the poblanos. Cut lengthwise along each poblano, avoiding the stem. Remove the insides of the poblanos and spoon in the mixture, about 2/3 cup per pepper.
- Coat a 13x9 inch oven safe dish with cooking spray and add the poblanos. Cook until cooked throughout, about 18 to 22 minutes, adding green onions and cheese to each during the last 5 minutes. After baking, add a dollop of sour cream to each poblano and serve.