Smaller than bell peppers, poblano chiles are usually dark green and have a rich flavor that runs from mild to slightly hot.
3 medium poblano chiles (about 9 ounces)
1/3 cup grated Parmesan cheese
1/2 cup fresh corn kernels (about 1 ear)
1/2 cup finely chopped red onion
1/3 cup finely chopped plum tomato
1/4 cup dry breadcrumbs
1/4 cup chopped fresh cilantro
2 tablespoons plain nonfat yogurt
2 tablespoons reduced-fat mayonnaise
1 teaspoon chili powder
1/2 teaspoon pepper
Vegetable cooking spray
6 teaspoons plain nonfat yogurt
How to Make It
Preheat oven to 375°.
Cut chiles in half lengthwise; discard seeds and membranes.
Combine cheese and next 9 ingredients (cheese through pepper) in a bowl; stir well. Divide vegetable mixture evenly among chile halves. Place stuffed chiles on a baking sheet coated with cooking spray. Bake at 375° for 20 minutes. Spoon 1 teaspoon yogurt onto each chile half.