- 4 large poblano chile peppers
- 1/2 pound extra-lean ground beef
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup picante sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
- 1/2 cup (2 ounces) crumbled queso fresco or Monterey Jack cheese
- Cooking spray
- calories 251
- fat 9.2 g
- satfat 3.8 g
- protein 20.7 g
- carbohydrate 25.8 g
- cholesterol 31 mg
- iron 4.5 mg
- sodium 754 mg
- caloriesfromfat 31 %
- fiber 7.6 g
- calcium 137 mg
How to Make It
Cut a lengthwise slit in one side of each pepper; discard seeds and membranes. Place peppers on a paper towel in microwave oven. Microwave at HIGH 3 minutes or until peppers are hot and beginning to soften. Set aside to cool.
Cook beef, onion, and garlic in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well; return meat mixture to pan.
Add beans and next 3 ingredients to pan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; stir in cilantro.
Open peppers; fill with bean mixture, and top with cheese.
Place peppers on a broiler pan coated with cooking spray. Broil 6 minutes or until peppers are tender and cheese melts.