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.
- 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.
|Serving Size:||1 Stuffed Chili (1/2 of total recipe)|
|Calories from Fat||15 %|
|Total Fat||4 g|
|Saturated Fat||2 g|
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