3 tablespoons grated fresh Romano or Parmesan cheese, divided
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/8 teaspoon pepper
1 (15-ounce) carton fat-free ricotta cheese
1 (14-ounce) can quartered artichoke hearts, drained
1 (6-ounce) can lump crabmeat, drained
4 (5-inch) poblano chiles, halved lengthwise and seeded
Cilantro sprigs (optional)
How to Make It
Combine first 4 ingredients in a small bowl; stir well. Cover and chill.
Preheat oven to 350°.
Combine 2 tablespoons Romano cheese, oregano, mustard, pepper, and ricotta cheese in a food processor, and process until smooth. Spoon into a bowl, and stir in artichokes and crabmeat. Divide mixture evenly among the chile halves, and sprinkle with 1 tablespoon Romano cheese. Place stuffed chiles on a baking sheet, and bake at 350° for 30 minutes or until lightly browned. Serve chiles with mango salsa, and garnish with cilantro sprigs, if desired.
Note: Substitute 4 red or green bell peppers for poblano chiles, if desired.
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