Crab-Stuffed Poblano Chiles With Mango Salsa

• 1 cup chopped peeled mango
• 1/3 cup chopped red bell pepper
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon balsamic or white wine vinegar
• 3 tablespoons grated fresh Romano or Parmesan cheese, divided
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• 1/8 teaspoon pepper
• 1 (15-ounce) carton fat-free ricotta cheese
• 1 (14-ounce) can quartered artichoke hearts, drained
• 1 (6-ounce) can lump crabmeat, drained
• 4 (5-inch) poblano chiles, halved lengthwise and seeded
• Cilantro sprigs (optional)

1. Combine first 4 ingredients in a small bowl; stir well. Cover and chill.
2. Preheat oven to 350u0b0.
3. Combine 2 tablespoons Romano cheese, oregano, mustard, pepper, and ricotta cheese in a food processor, and process until smooth. Spoon into a bowl, and stir in artichokes and crabmeat. Divide mixture evenly among the chile halves, and sprinkle with 1 tablespoon Romano cheese. Place stuffed chiles on a baking sheet, and bake at 350u0b0 for 30 minutes or until lightly browned. Serve chiles with mango salsa, and garnish with cilantro sprigs, if desired.
4. Note: Substitute 4 red or green bell peppers for poblano chiles, if desired.

mango, red bell pepper, fresh cilantro, balsamic, parmesan cheese, oregano, mustard, pepper, ricotta cheese, quartered artichoke hearts, lump crabmeat, poblano chiles, cilantro

Taken from www.myrecipes.com/recipe/crab-stuffed-poblano-chiles-with-mango-salsa (may not work)