Black Beans Rice-Stuffed Poblano Peppers

Black Beans & Rice-Stuffed Chili

Black Beans & Rice-Stuffed Chili


Makes 2 servings


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.


  1. Preheat oven to 375°F. Lightly spray shallow baking pan with nonstick olive oil cooking spray.
  2. 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.
  3. 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.
  4. Sprinkle with remaining cheese. Bake 2 minutes more or until cheese melts.

Nutritional Information

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

Dietary Exchange

Starch 2
Vegetable 1
Meat 1

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