TLC Cooking "Black Beans & Rice-Stuffed Poblano Peppers"

Black Beans Rice-Stuffed Poblano Peppers

Black Beans & Rice-Stuffed Chili

YIELD Makes 2 servings
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INGREDIENTS

2	large poblano peppers*
1/2	(15-1/2-ounce) can black beans, rinsed and drained
1/2	cup cooked brown rice
1/3	cup mild or medium chunky salsa
1/3	cup shredded reduced-fat Cheddar cheese or pepper Jack cheese, divided

*Poblano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Preheat oven to 375°F. Lightly spray shallow baking pan with nonstick olive oil cooking spray.
Cut thin slice from one side of each pepper. Chop pepper slices; set aside. In medium saucepan, cook remaining peppers in boiling water 6 minutes. Drain and rinse with cold water. Remove and discard seeds and membranes.
Stir together beans, rice, salsa, chopped pepper and 1/4 cup cheese. Spoon into peppers, mounding mixture. Place peppers in prepared pan. Cover with foil. Bake 12 to 15 minutes or until heated through.
Sprinkle with remaining cheese. Bake 2 minutes more or until cheese melts.

This recipe appears in: Mexican

NUTRITIONAL INFORMATION:

Serving Size:	1 Stuffed Chili (1/2 of total recipe)
Fiber	5 g
Carbohydrate	38 g
Cholesterol	7 mg
Saturated Fat	2 g
Total Fat	4 g
Calories from Fat	15 %
Calories	236
Protein	14 g
Sodium	772 mg

DIETARY EXCHANGE:

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