Stuffed Poblanos Recipe

Summary

Cooking Time20 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
VegetarianMain Ingredient

Ingredients

 Poblano peppers10 Large
 Pinto beans and rice mix7 1⁄2 Ounce (1 Package)
 Frozen whole kernel corn1 Cup (16 tbs), thawed
 Shredded low fat monterey jack cheese4 Ounce (1 Cup)
 Taco seasoning mix1 Tablespoon
 Salt free tomatoes15 Ounce, crushed (1 Can, Undrained)
 No salt added mild salsa15 Ounce (1 Jar)

Nutrition Facts

Serving size: Complete recipe

Calories 1015 Calories from Fat 155

% Daily Value*

Total Fat 18 g27.8%

Saturated Fat 1.8 g9.2%

Trans Fat 0 g

Cholesterol 1.2 mg

Sodium 2245 mg93.5%

Total Carbohydrates 191 g63.8%

Dietary Fiber 49.4 g197.5%

Sugars 18.7 g

Protein 37 g73.5%

Vitamin A 725.5% Vitamin C 5.7%

Calcium 18% Iron 117.9%

*Based on a 2000 Calorie diet

Directions

Cut a lengthwise strip from each pepper.
Remove and discard seeds from peppers.
Chop enough of pepper strips to measure 1/2 cup; reserve remaining strips for another use.
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.
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