Poblano Stuffed Peppers

Spring is a great time to enjoy spicy food! This light recipe for Poblano Stuffed Peppers is not only easy, its low-fat and vegetarian. In just 1/2 hour, you can have a delicious Mexican-flavor dish for your family that you'll be proud to serve to guests, too.

Ingredients:

4 poblano peppers, halved and seeded (or substitute 4 green bell peppers)
4-5 plum tomatoes, cut in half
1 red onion, sliced
1 T. olive oil
1/2 c. instant polenta
1/2 t. ground cinnamon
1 10-oz. package frozen corn (or 3/4 c. fresh corn kernels)
1/4 c. goat cheese
4 sliced green onions
1 sliced green onion
salt and pepper to taste

Directions:

Pre-heat your oven to broil. In a medium bowl, toss tomatoes, peppers, onion and olive oil. Place vegetables on a broiler sheet, cut side down. Broil 5-8 minutes, stirring carefully a few times. Reduce heat of oven to 400 degrees.

In a food processor or blender, combine the tomatoes, onion, connamon, 1/2 t. salt and 1/4 t. pepper. Blend until smooth. Spread 1/2 of this sauce evenly in a 9x13 inch baking dish. Place the peppers on top, cut side up.

Prepare the polenta according to package directions. Cook 3-4 minutes. Stir in corn kernels, goat cheese and 4 sliced scallions.

Now, divide the polenta mixture among the peppers, then take the remaining sauce top the polenta stuffed peppers. Bake about 5-10 minutes. Sprinkle with the remaining 1 sliced scallion before serving.

Stuffed Texas Peppers

These stuffed peppers are fun to make and great for you! If you are a vegetarian, substitute ground meat for black or pinto beans instead. Super healthy and low-fat.

Involve your children in the preparation and I'll bet they won't even complain when you serve them this dish.

Now, don't let the directions limit your imagination either. Add in olives, top with sour cream, sprinkle with chopped nuts.... Delicious!

Ingredients:
4 large bell peppers (red, yellow and/or green)
3/4 lb. ground beef, or ground turkey
2 T taco seasoning
1 cup prepared Minute Rice
3/4 cup black bean/corn salsa
1 cup shredded Mexican cheese

Salt and pepper to taste

Tabasco sauce (optional)

Directions:

Wash peppers, slice off tops and remove seeds
Microwave peppers on high with the cut side down, covered with plastic wrap, for 2 minutes. Remove and set aside- leaving the plastic wrap on for now.

Meanwhile, in a large skillet over medium heat, brown the meat and drain off excess fat. Add taco mix and 2 T water. Stir well. Add in prepared rice (if you like, you can use brown rice for extra fiber and a healthier choice!) Finally, stir in the salsa and cheese. Add salt and pepper and/or Tabasco to taste.

Remove the prepared peppers and turn cut-side up. Fill each with about 1 cup filling. Microwave again for about 30 seconds - 1 minute. We actually prefer to broil the peppers for 2-3 minutes.

You may want to double the recipe - at my house, we each have 2 peppers!