Stuffed Poblanos

Yield: 5 servings (serving size: 2 stuffed peppers plus salsa).
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 335
  • Calories from fat: 14%
  • Fat: 5.3g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 17.2g
  • Carbohydrate: 56.8g
  • Fiber: 6g
  • Cholesterol: 15mg
  • Iron: 0.0mg
  • Sodium: 548mg
  • Calcium: 0.0mg


  • 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


  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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