Stuffed Poblanos

Name: Stuffed Poblanos
Ingredients: 10 large poblano peppers; 1 (7 1/2-ounce) package pinto beans and rice mix; 1 cup frozen whole-kernel corn, thawed; 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese; 1 tablespoon taco seasoning mix; 1 (15-ounce) can no-salt-added crushed tomatoes, undrained; 1 (15 1/2-ounce) jar no-salt-added mild salsa

7 ingredients

3 steps

Ingredients

10 large poblano peppers
1 (7 1/2-ounce) package pinto beans and rice mix
1 cup frozen whole-kernel corn, thawed
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
1 tablespoon taco seasoning mix
1 (15-ounce) can no-salt-added crushed tomatoes, undrained
1 (15 1/2-ounce) jar no-salt-added mild salsa

Directions

1

Cut a lengthwise strip from each pepper. Chop enough of pepper strips to measure 1/2 cup; reserve remaining strips for another use. Remove and discard seeds from peppers. Cook peppers in boiling water to cover 5 minutes; drain and set aside.
2

Cook bean mix according to package directions, omitting fat and seasoning packet. Combine chopped pepper, bean mix, corn, and next 3 ingredients. Spoon evenly into peppers; place peppers in a 13- x 9- x 2-inch baking dish. Add hot water to dish to a depth of 1/4 inch. Bake at 350° for 20 minutes or until thoroughly heated.
3

Position knife blade in food processor bowl; add salsa. Process until smooth. Spoon salsa onto plates; top with peppers.