BLACK BEANS AND RICE- STUFFED POBLANO PEPPERS

2 large poblano peppers*
1/2 (of a 15-ounce) can black beans, rinsed and drained
1/2 cup cooked brown rice
1/3 cup mild or medium chunky salsa
1/3 cup shredded reduced-fat Cheddar cheese or pepper jack cheese, divided use

Preheat oven to 375 degrees F. Lightly spray shallow baking pan with nonstick cooking spray.

Cut thin slice from 1 side of each pepper. Chop pepper slices; set aside.

In medium saucepan, cook remaining peppers in boiling water 6 minutes. Drain and rinse with cold water. Remove and discard seeds and membranes.

Stir together beans, rice, salsa, chopped pepper and 1/4 cup cheese. Spoon into peppers, mounding mixture. Place peppers in prepared pan. Cover with foil.

Bake 12 to 15 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes more or until cheese melts.

*Poblano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Makes 2 servings
From: Recipelink.com
Source: Recipe booklet: Easy Weeknight Meals, Easy Home Cooking, Vol. 1, No. 59, August/September 2007