Fiery Stuffed Poblanos Recipe: How to Make It

Ingredients

• 8 poblano peppers
• 1 can (15 ounces) black beans, rinsed and drained
• 1 medium zucchini, chopped
• 1 small red onion, chopped
• 4 garlic cloves, minced
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 1 cup cooked brown rice
• 1 tablespoon ground cumin
• 1 to 1-1/2 teaspoons ground ancho chile pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded reduced-fat Mexican cheese blend, divided
• 3 green onions, chopped
• 1/2 cup reduced-fat sour cream