4 each poblano peppers
1 teaspoon olive oil
2 cloves garlic, crushed
1/4 cup green onion, diced
1/2 cup whole kernel corn, frozen
1/4 cup black beans, rinsed and drained
1/4 cup carrot, shredded
1/4 cup coleslaw mix (veggies only)
4 ounces neufchatel cheese
2 ounces cheddar cheese
cilantro, to taste
salt and pepper, to taste
1. You need to pick peppers that are large enough to hold some filling. Briefly roast the peppers over an open flame (or under the broiler) to blister the skin. Rub off the skin and remove the seeds from each pepper through a slit down the side. With smaller peppers it may be easier to remove the top and remove the seeds & veins with an apple corer. Set aside.
2. Heat the olive oil in a large pan and saute the vegetables, except beans enough to soften them (but not so much that they lose color). About 4 – 5 minutes should work. Then add the beans and cheeses and mix thoroughly. Season to taste with salt and pepper.
3. Preheat oven to 350
4. Using a spoon (or a plastic bag with a corner snipped) fill each pepper about 90% full. Place them on a baking sheet. Bake for about 15 minutes until the cheese is bubbly.
Can serve with beans, rice, and/or salad.
Per Serving (excluding unknown items): 237 Calories; 13g Fat (47.7% calories from fat); 11g Protein; 21g Carbohydrate; 4g Dietary Fiber; 37mg Cholesterol; 212mg Sodium.
Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.