Stuffed Poblano Peppers
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Stuffed Poblano Peppers calories by ingredient
Number of Servings: 4
Ingredients
-
4 medium poblano peppers
1 small yellow onion, chopped
2 cloves garlic, minced
1 cup brown rice, cooked
1 15oz can of kidney beans, rinsed and drained
1 large tomato, seeded and chopped
1/2 cup frozen corn kernels
1 tsp cumin
1 tsp chili powder
salt & pepper, to taste
1/2 cup fat free mozzarella cheese
chopped cilantro to garnish
1 Tbsp olive oil
Directions
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