Poblano Stuffed Peppers

Ingredients

• ¼ cup shredded chicken
• 1 poblano peppers
• 2 tbsp black beans (rinsed and drained)
• 1 tbsp sour cream
• 1 ½ tsp plain yogurt
• 1 ½ tbsp corn (canned or fresh)
• 1 tbsp cheese (shredded; your choice)
• ⅛ tsp cumin
• salt and pepper (to taste)

Instructions

1. Preheat oven to 425°.
2. Rinse peppers and cut in half lengthwise. Remove membranes and seeds. Place on prepared baking sheet and cook peppers for 7 minutes.
3. Mix all other ingredients together in a bowl.
4. Remove peppers from oven and fill with filling mixture. Top with cheese and put back in the oven. Cook another 10 minutes or until heated through and the cheese has melted.
5. Top with Cilantro Lime Pesto (FW recipe), if desired.

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