Who says vegetables have to be boring?
Spice up your dinner with this stuffed zucchini recipe with Poblano pepper, black beans, and corn.
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.
Stir in 1/4 cup of the cheese and the cilantro.
Sprinkle with the remaining 1/4 cup cheese.
Bake, uncovered, about 20 minutes or until zucchini is tender.
When working with chile peppers, wear plastic or rubber gloves.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
