Stuffed Poblano Peppers

1 tablespoon olive oil
¨ù cup finely chopped yellow onion
2 small cloves garlic, chopped
¨ú cup low-sodium black beans, rinsed and
drained (¨ö can)
1 small zucchini, diced
¨ö medium red bell pepper, diced
¨ù cup frozen corn kernels (or substitute fresh)
1¨ö teaspoons chili powder
¨ö teaspoon ground cumin
¨û teaspoon cayenne pepper
15 oz can fire-roasted diced tomatoes
2 large Poblano peppers, halved lengthwise
and seeds removed
2 oz crumbled goat cheese
¨ù cup finely chopped fresh cilantro

Preheat oven to 350 degrees. Cook rice
according to package directions. (Save half of
rice for Meal 7). Heat oil in a medium saucepan
over medium heat. Add onion and garlic; sauté
3 minutes. Add black beans, zucchini, red bell
pepper and corn. Cook 5 minutes, stirring often.
Stir in chili powder, cumin and cayenne pepper.
Add cooked rice; stir to combine. Spread
tomatoes in bottom of an 8-inch square baking
dish. Fill pepper halves with rice mixture. Place
peppers in a single layer over tomatoes in
baking dish. Sprinkle evenly with cheese. Cover
with aluminum foil; bake 20 minutes. Uncover;
bake 5 minutes longer or until cheese is melted.
Sprinkle with cilantro just before serving.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user LOVITAR.