Low-Calorie Stuffed Poblano Peppers

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Ingredients

• 4 poblano peppers, roasted
• ½ cup corn, frozen
• ½ cup black beans, canned
• ½ cup onions, minced
• 1 cup spinach, finely chopped
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp oregano
• 1 tsp cumin powder
• ½ tsp garlic powder
• ¼ tsp chili powder
• ½ cup cheddar cheese, shredded
• 1/8 tsp salt
• 2 tsps canola oil

Directions

1. Rub oil on peppers and roast in the oven at 425F for 20 minutes turning once till the skin is charred and blistered. Cover with a wet paper towel and let it cool for 10 minutes. Peel the skin, slit and remove the seeds.
2. Sauté onions in 1 tsp oil until soft. Add all the vegetables and spices and continue to sauté for about five minutes.
3. Fill the peppers with the vegetable mixture and top with cheese.
4. Bake at 350 F for about 10 minutes until the cheese melts.