Stuffed Poblanos



5 servings (serving size: 2 stuffed peppers plus salsa).

Recipe from

Oxmoor House

Recipe Time

Prep: 40 Minutes
Cook: 20 Minutes

Nutritional 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


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


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.

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.

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