Fiery Stuffed Poblanos

• 8 poblano peppers
• 1 can (15 ounces) black beans, rinsed and drained
• 1 medium zucchini, chopped
• 1 small red onion, chopped
• 4 garlic cloves, minced
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 1 cup cooked brown rice
• 1 tablespoon ground cumin
• 1 to 1-1/2 teaspoons ground ancho chile pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded reduced-fat Mexican cheese blend, divided
• 3 green onions, chopped
• 1/2 cup reduced-fat sour cream

1. Broil peppers 3 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
2. Meanwhile, in a small bowl, coarsely mash beans; set aside. In a
3. , cook and stir zucchini and onion until tender. Add garlic; cook 1 minute longer. Add corn, tomatoes, rice, seasonings and beans. Remove from heat; stir in 1/2 cup cheese. Set aside.
4. Preheat oven to 375u0b0. Peel charred skins from poblanos and discard. Cut a lengthwise slit through each pepper, leaving stem intact; discard membranes and seeds. Spoon 2/3 cup filling into each pepper.
5. Place peppers in a 13x9-in. baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and remaining cheese during last 5 minutes of baking. Serve with sour cream.

peppers, black beans, zucchini, red onion, garlic, whole kernel corn, tomatoes, brown rice, ground cumin, ground ancho chile pepper, salt, pepper, cheese blend, green onions, sour cream

Taken from www.tasteofhome.com/recipes/fiery-stuffed-poblanos/ (may not work)