Ingredients Jump to Instructions ↓

  1. 8 poblano peppers

  2. 1 can (15 ounces) black beans, rinsed and drained

  3. 1 medium zucchini, chopped

  4. 1 small red onion, chopped

  5. 4 garlic cloves, minced

  6. 1 can (15-1/4 ounces) whole kernel corn, drained

  7. 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained

  8. 1 cup cooked brown rice

  9. 1 tablespoon ground cumin

  10. 1 to 1-1/2 teaspoons ground ancho chili pepper

  11. 1/4 teaspoon salt

  12. 1/4 teaspoon pepper

  13. 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend, divided

  14. 3 green onions, chopped

  15. 1/2 cup BREAKSTONE'S® Reduced-Fat Sour Cream

Instructions Jump to Ingredients ↑

  1. Broil peppers 3 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes. Meanwhile, in a small bowl, coarsely mash beans; set aside. In a large nonstick skillet coated with cooking spray, cook and stir zucchini and onion until tender. Add garlic; cook 1 minute longer. Add the corn, tomatoes, rice, seasonings and beans. Remove from the heat; stir in 1/2 cup cheese. Set aside. Peel off and discard charred skins from poblanos. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 2/3 cup filling. Place peppers in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 18-22 minutes or until heated through, sprinkling with green onions and remaining cheese during last 5 minutes of baking. Garnish with sour cream. Yield: 8 servings.


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