Refried Bean Stuffed Poblanos W/ Cheese
"I found this one on the Cooking Light website and I can't wait to try it! Use reduced fat and reduced sodium ingredients to make this as healthy as possible. You can also add chicken to change this from a vegetarian to a carnivore dish."
photo by ColoradoCooking
- Ready In:
- 8mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 4 medium poblano chiles, halved and seeded (you can also use jalapenos)
- 1 (16 ounce) can fat-free refried beans
- 1 (8 7/8 ounce) envelope microwaveable cooked long-grain rice (such as Uncle Ben's Original Ready Rice)
- 1⁄2 cup picante sauce
- 1 cup reduced-fat Mexican cheese blend, shredded
- chopped fresh cilantro (optional)
directions
- Place chile halves, cut sides up, on a round microwave-safe plate.
- Cover with wax paper; microwave at HIGH 3 minutes.
- While chiles cook, combine beans, rice, and picante sauce in a medium bowl, stirring well. (This is where you would add the chicken if using).
- Spoon bean mixture evenly into chile halves.
- Cover with wax paper; microwave at HIGH 2 minutes.
- Uncover chiles, sprinkle each half with 2 tablespoons cheese, and microwave at HIGH 1 to 2 minutes or until cheese melts.
- Sprinkle evenly with cilantro, if desired.
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Reviews
-
These were very yummy. They had a nice spiciness. I softened them in the microwave for 5 minutes, then filled and baked at 375° for about 20 minutes. I knew they would be better baked than nuked! I also used a Mexican Rice because it has more flavor than plain! -
So good! I added some corn for crunch, which I thought was a great addition. I microwaved the pepper the first 3 minutes as instructed but I baked the filled pepper in the oven. Great lunch!
RECIPE SUBMITTED BY
PSU_Lioness
Coal Township, Pennsylvania
Founding member of 'Zaar from way back in 2005 when this site was in its heyday. I didn't really start trying to cook until I was in my 20's, but Recipe Zaar really helped build my love for food and showed me the beauty of culinary experimentation. I'm still here as of 2024 so I hope you enjoy the recipes that I've managed to compile over the last two decades. Thanks for stopping by!
