Black Beans Rice-Stuffed Poblano Peppers
Browse the recipe 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 |
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:
| Vegetable | 1 |
| Starch | 2 |
| Meat | 1 |