muffintop-less: Mexican Poblano Stuffed Peppers  INGREDIENTS: 1 cup cooked red beans, drained and rinsed 1 cup cooked long-grain brown rice 1/2 cup frozen whole kernel corn, thawed 1 medium tomato, diced 1 small zucchini, diced 2 tbsp onion, finely chopped 1 clove garlic, minced 1/8 tsp ground chile powder 1/2 cup packed cilantro leaves, chopped 1 tsp olive oil 1/8 tsp sea salt 1/8 tsp ground black pepper Olive oil cooking spray 4 large poblano peppers (or 4 large sweet green bell peppers), seeded and cut in half 8 tbsp shredded reduced-fat Mexican cheese blend 4 tbsp low-fat sour cream INSTRUCTIONS: Preheat oven to 375°F. In a large bowl, mix beans, rice, corn, tomato, zucchini, onion, garlic, chile powder, cilantro, oil, salt and black pepper. (Stuffing mixture can be prepared 1 day in advance and stored in a container in refrigerator, tightly covered with plastic wrap.) Spray a large roasting pan with cooking spray. Mound 1/2 cup stuffing mixture into each poblano pepper half and place in roasting pan. Cover with aluminum foil and bake for 40 to 45 minutes. Uncover, sprinkle with Mexican cheese and bake for another 10 minutes.  To serve, top each stuffed pepper half with 1/2 tbsp sour cream. Serve immediately.  Clean Eating Magazine

muffintop-less:

Mexican Poblano Stuffed Peppers
 

INGREDIENTS:

  • 1 cup cooked red beans, drained and rinsed
  • 1 cup cooked long-grain brown rice
  • 1/2 cup frozen whole kernel corn, thawed
  • 1 medium tomato, diced
  • 1 small zucchini, diced
  • 2 tbsp onion, finely chopped
  • 1 clove garlic, minced
  • 1/8 tsp ground chile powder
  • 1/2 cup packed cilantro leaves, chopped
  • 1 tsp olive oil
  • 1/8 tsp sea salt
  • 1/8 tsp ground black pepper
  • Olive oil cooking spray
  • 4 large poblano peppers (or 4 large sweet green bell peppers), seeded and cut in half
  • 8 tbsp shredded reduced-fat Mexican cheese blend
  • 4 tbsp low-fat sour cream

INSTRUCTIONS:

  1. Preheat oven to 375°F. In a large bowl, mix beans, rice, corn, tomato, zucchini, onion, garlic, chile powder, cilantro, oil, salt and black pepper. (Stuffing mixture can be prepared 1 day in advance and stored in a container in refrigerator, tightly covered with plastic wrap.)
  2. Spray a large roasting pan with cooking spray. Mound 1/2 cup stuffing mixture into each poblano pepper half and place in roasting pan. Cover with aluminum foil and bake for 40 to 45 minutes. Uncover, sprinkle with Mexican cheese and bake for another 10 minutes.
  3.  To serve, top each stuffed pepper half with 1/2 tbsp sour cream. Serve immediately. 

Clean Eating Magazine

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  17. reshapemariah21 reblogged this from muffintop-less and added:
    Damn! Tumblr is making me hungry! At least I’m hungry
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  21. jojoworksout reblogged this from muffintop-less and added:
    Making this, probably thursday. The recipe yields 8 half stuffed peppers though, so I’ll likely halve the recipe.
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  29. pursuitofhappiness-perfection reblogged this from muffintop-less and added:
    Magazine… these look good but i would chop it all up and eat as a cantina bowl . yumm !
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