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Stuffed Poblanos

Stuffed Poblanos
Stuffed Poblanos might be just the side dish you are searching for. This recipe makes 5 servings with 262 calories, 14g of protein, and 8g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. A mixture of canned tomatoes, whole-kernel corn, monterey jack cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

1
Cut a lengthwise strip from each pepper. Chop enough of pepper strips to measure 1/2 cup; reserve remaining strips for another use.
Ingredients you will need
PepperPepper
2
Remove and discard seeds from peppers. Cook peppers in boiling water to cover 5 minutes; drain and set aside.
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PeppersPeppers
SeedsSeeds
WaterWater
3
Cook bean mix according to package directions, omitting fat and seasoning packet.
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Seasoning MixSeasoning Mix
4
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.
Ingredients you will need
PeppersPeppers
PepperPepper
CornCorn
Equipment you will use
Baking PanBaking Pan
5
Add hot water to dish to a depth of 1/4 inch.
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WaterWater
6
Bake at 350 for 20 minutes or until thoroughly heated.
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OvenOven
7
Position knife blade in food processor bowl; add salsa. Process until smooth. Spoon salsa onto plates; top with peppers.
Ingredients you will need
PeppersPeppers
SalsaSalsa
Equipment you will use
Food ProcessorFood Processor
KnifeKnife
BowlBowl
DifficultyHard
Ready In1 h
Servings5
Health Score69
Gluten FreeVegetarianVery Healthy
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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