STUFFED ZUCCHINI W/BLACK BEANS, CORN & POBLANO PEPPER

STUFFED ZUCCHINI W/BLACK BEANS, CORN & POBLANO PEPPER image

Yield 2 servings

Number Of Ingredients 10

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2 medium zucchini (about 8 ounces each)
1 teaspoon olive oil
1 fresh poblano chile pepper, seeded and finely chopped*
1/4 cup finely chopped onion
2 cloves garlic, minced
1/2 cup fresh or frozen whole kernel corn
1/3 cup chopped tomato (1 small)
1/3 cup canned no-salt-added black beans, rinsed and drained
1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)
2 tablespoons snipped fresh cilantro

Steps:

Preheat oven to 400 degrees F. Trim ends of zucchini; cut each zucchini in half lengthwise. Using a melon baller or a small measuring spoon, scoop out and discard pulp, leaving 1/4-inch-thick shells. Place zucchini shells, cut sides up, in a shallow baking pan. In a large nonstick skillet, heat oil over medium heat. Add chile pepper and onion. Cook about 6 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute more. Stir in corn, tomato, and black beans. Cook about 2 minutes or until heated through, stirring occasionally. Remove from heat. Stir in 1/4 cup of the cheese and the cilantro. Using a small spoon, divide bean mixture evenly among zucchini halves, packing filling lightly and mounding as needed. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 20 minutes or until zucchini is tender. Makes 2 servings (2 zucchini halves each)