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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 5 |
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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.
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