Stuffed Poblano Peppers

Ingredients

• 2 cans (15 ounces each) pinto beans (low sodium), rinsed
• 1 cup water
• 1 tablespoon olive oil
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• 1 teaspoon chili powder
• 1 teaspoon grated lime zest plus 1 tablespoon juice
• Salt Free Seasoning (to taste)
• ⅛ teaspoon cayenne pepper
• 2 cups frozen corn
• 4 oz shredded low-fat mozzarella
• ¼ cup minced fresh cilantro
• 8 poblano chiles
• Tomato salsa (Sugar free)

Instructions

1. Line 2 baking sheets with aluminum foil and set wire rack in each (it’s ok if you don’t have a wire rack!). Pre-heat oven to 425 degrees.  Using a potato masher or fork, mash half of beans and water together in bowl until mostly smooth.
2. Add olive oil to skillet and add onion; cook until softened. Stir in garlic, cumin, oregano, chili powder, lime zest, ½ teaspoon salt-free seasoning, and cayenne and cook until fragrant (about 30 seconds). Stir inmashed beanmixture and cook, stirring constantly, until nearly all liquid has evaporated, 3 to 5 minutes. Stir in remaining beans and corn and cook until warmed through.
3. Remove skillet from heat and stir in cheese, cilantro, and lime juice. Season with salt-free seasoning to taste.
4. Leaving stem intact, cut lengthwise down 1 side of each poblano. Microwave poblanos in covered bowl until just pliable (about 2½ minutes). Gently open poblanos, remove seeds, and stuff with bean and cheese mixture. Lay poblanos, stuffed side up, on prepared sheets. Bake until tender, about 30 to 40 minutes. Serve with sugar free salsa and enjoy!

Nutrition:

• Servings per Recipe: 8
• Serving Size: 1 stuffed Poblano
• Calories: 158; Total Fat: 7g; Saturated Fat: 1g; Trans Fat: 0g;  Sodium: 104mg; Total Carbohydrate: 20g; Dietary Fiber: 5g;  Sugars: 4g; Protein: 8g