Five simple ingredients (not counting salt) come together for this easy, hearty Tex-Mex main. Poblanos can range in heat from fiery to very mild; to cut back on the heat, be sure to remove all the seeds and membranes. To easily scrape them away, use the edge of a spoon.
Try this recipe as a light lunch. The fiber in the beans and the fat from the cheese should fill you up and satisfy you for a couple of hours.
Active time: 18 minutes Total time: 38 minutes
Pinto-Stuffed Poblanos
Ingredients
- 4 (4-ounce/113g) poblano peppers
- 1 (15-ounce/425g) can low-sodium pinto beans, rinsed, drained and divided
- 1 1/3 cups (176g) frozen corn, thawed
- 1 cup (180g) fresh pico de gallo, divided
- 3/4 cup (85g) shredded 2% Colby Jack cheese, divided
- 1/2 teaspoon coarse kosher salt
Directions
Preheat oven to 375°F (190°C). Cut each pepper in half lengthwise; scoop out and discard the seeds and membranes. Arrange pepper halves on a microwave-safe plate and cover with damp paper towels. Microwave on high for 5 minutes.
In a medium bowl, mash 1/2 cup beans with a fork until smooth. Stir in the remaining beans, corn, 1/2 cup pico de gallo, 1/4 cup cheese and salt.
Arrange pepper halves in a 13-by-9-inch baking dish. Divide filling evenly among pepper halves, about 1/4 cup each. Sprinkle remaining 1/2 cup cheese over the top. Bake until cheese melts and filling is heated through, about 20 minutes. Serve with the remaining pico de gallo.
Serves: 4 | Serving Size: 2 stuffed pepper halves and 2 tablespoons pico de gallo
Nutrition (Per serving): Calories: 230; Total Fat: 5g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Cholesterol: 15mg; Sodium: 546mg; Carbohydrate: 35g; Dietary Fiber: 8g; Sugar: 7g; Protein 15g
Nutrition Bonus: Potassium: 652mg; Iron: 9%; Vitamin A: 16%; Vitamin C: 175%; Calcium: 19%
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.
