Stuffed Poblano Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 medium poblano peppers1 small yellow onion, chopped2 cloves garlic, minced1 cup brown rice, cooked1 15oz can of kidney beans, rinsed and drained1 large tomato, seeded and chopped1/2 cup frozen corn kernels1 tsp cumin1 tsp chili powdersalt & pepper, to taste1/2 cup fat free mozzarella cheesechopped cilantro to garnish1 Tbsp olive oil
1. Preheat the over 400 degrees.
2. Cut the peppers in half lengthwise, and remove the seeds and rinds. Set aside.
3. Heat olive oil in a large pot over medium heat. Add the onions and garlic, and cook for 2-3 minutes.
4. Add the rice, kidney beans, cumin, chili powder, and salt and pepper to taste. Cook together for about 5 minutes. Stir in the corn kernels and diced tomatoes, and turn off the stove.
5. Use a tablespoon to stuff the peppers and lay each one flat on a roasting dish. Lightly spray the peppers with cooking spray, then cover the dish with foil.
6. Bake for 30-35 minutes. Remove from the oven and sprinkle cheese over the peppers. Bake another 10 minutes uncovered.
7. Garnish with chopped cilantro.
Serving Size: Makes 4 servings
2. Cut the peppers in half lengthwise, and remove the seeds and rinds. Set aside.
3. Heat olive oil in a large pot over medium heat. Add the onions and garlic, and cook for 2-3 minutes.
4. Add the rice, kidney beans, cumin, chili powder, and salt and pepper to taste. Cook together for about 5 minutes. Stir in the corn kernels and diced tomatoes, and turn off the stove.
5. Use a tablespoon to stuff the peppers and lay each one flat on a roasting dish. Lightly spray the peppers with cooking spray, then cover the dish with foil.
6. Bake for 30-35 minutes. Remove from the oven and sprinkle cheese over the peppers. Bake another 10 minutes uncovered.
7. Garnish with chopped cilantro.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 266.2
- Total Fat: 5.0 g
- Cholesterol: 2.5 mg
- Sodium: 562.1 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 8.5 g
- Protein: 11.8 g
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