On my weekend excursion to Sprouts I saw beautiful dark green poblano peppers and decided I had to make something with them. It needed to be vegetarian for Meatless Monday and I had a fresh container of my favorite salsa in the fridge, a can of refried beans in the pantry and voila this idea was born/ remembered from a recipe I had recently seen. Poblano peppers are very mild and serve as a perfect vessel for this delicious cheesy filling. If you like mexican flavors this dish is for you!
3 large poblano peppers
1 can fat-free vegetarian refried beans
1/4 uncooked brown rice
1/2 cup of your favorite salsa
1/2 tsp. cumin
1/4 tsp. chili powder
1 c. mexican blend cheese
1 tbsp. chopped fresh cilantro
1 lime
1 lime
Preheat oven to 425 F
Cook rice as directed but omit any butter or salt
Cut peppers lengthwise in half and discard seeds and white membrane from inside
Put peppers skin side up on a foil lined cookie sheet and spray or drizzle with olive oil
Bake for 10 minutes
While peppers are baking combine beans, cooked rice, salsa, cumin, chili powder, and 1/2 cup cheese in a bowl
Take peppers out and flip them so they are skin side down and let cool for 5-7 minutes
Spoon filling into the cavity of each pepper (they will be pretty full)
Turn the oven down to 375 F and put peppers back in for 20-25 minutes
Take peppers out once filling is hot and top with cheese, put back in the oven until cheese has melted, sprinkle chopped cilantro on top and serve with lime wedges
Servings 3
per serving (2 pepper halves) 350 calories
