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Stuffed Poblanos

Prep time 40 mins
Cook time 20 mins
Yield 5 servings (serving size: 2 stuffed peppers plus salsa).

Ingredients

  • 10 large poblano peppers
  • 1 (7 1/2-ounce) package pinto beans and rice mix
  • 1 cup frozen whole-kernel corn, thawed
  • 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
  • 1 tablespoon taco seasoning mix
  • 1 (15-ounce) can no-salt-added crushed tomatoes, undrained
  • 1 (15 1/2-ounce) jar no-salt-added mild salsa

Nutrition Information

  • calories 335
  • caloriesfromfat 14 %
  • fat 5.3 g
  • satfat 2.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 17.2 g
  • carbohydrate 56.8 g
  • fiber 6 g
  • cholesterol 15 mg
  • iron 0.0 mg
  • sodium 548 mg
  • calcium 0.0 mg

How to Make It

  1. Cut a lengthwise strip from each pepper. Chop enough of pepper strips to measure 1/2 cup; reserve remaining strips for another use. Remove and discard seeds from peppers. Cook peppers in boiling water to cover 5 minutes; drain and set aside.

  2. Cook bean mix according to package directions, omitting fat and seasoning packet. Combine chopped pepper, bean mix, corn, and next 3 ingredients. Spoon evenly into peppers; place peppers in a 13- x 9- x 2-inch baking dish. Add hot water to dish to a depth of 1/4 inch. Bake at 350° for 20 minutes or until thoroughly heated.

  3. Position knife blade in food processor bowl; add salsa. Process until smooth. Spoon salsa onto plates; top with peppers.

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