Ingredients
8 poblano peppers1 can (15 ounces) black beans, rinsed and drained1 medium zucchini, chopped1 small red onion, chopped4 garlic cloves, minced1 can (15-1/4 ounces) whole kernel corn, drained1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained1 cup cooked brown rice1 tablespoon ground cumin1 to 1-1/2 teaspoons ground ancho chile pepper1/4 teaspoon salt1/4 teaspoon pepper1 cup shredded reduced-fat Mexican cheese blend, divided 3 green onions, chopped1/2 cup reduced-fat sour cream
Preparation
Broil peppers 3 in. from 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, cook and stir zucchini and onion until tender. Add garlic; cook 1 minute longer. Add corn, tomatoes, rice, seasonings and beans. Remove from heat; stir in 1/2 cup cheese. Set aside.
Preheat oven to 375°. Peel charred skins from poblanos and discard. Cut a lengthwise slit through each pepper, leaving stem intact; discard membranes and seeds. Spoon 2/3 cup filling into each pepper.
Place peppers in a 13x9-in. baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and remaining cheese during last 5 minutes of baking. Serve with sour cream.
