Southwestern Bulgur Stuffed Poblanos


4 poblano chilies
½ cup reduced sodium chicken broth
½ cup uncooked bulgur
1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
1 (15-ounce) can no-salt added black beans, drained and rinsed
1 (4-ounce) can chopped green chilies, undrained
2 teaspoons cumin
¾ cup shredded sharp cheddar cheese
2 cups prepared salsa


Calories/Serving 173
One serving provides approximately:  8 g Protein, 24 g Carbohydrates, 8 g Fiber, 6 g Fat  (2.5 g saturated), 11 mg Cholesterol, 48 mcg Folate, 1.5 mg Iron, 687 mg Sodium

Southwestern Bulgur Stuffed Poblanos


Preheat oven to 375°.

Bring the broth to a boil in a medium saucepan; gradually stir in bulgur.  Remove from heat; cover and let stand for 30 minutes.

Cut poblanos in half and remove stems and seeds.

Heat a large nonstick skillet over medium-high heat.  Add oil to pan; swirl to coat.

Add onion and garlic; sauté for 5 minutes or until onion is lightly browned.  Add beans, green chilies and cumin.

Bring to a boil, reduce heat and simmer 10 minutes until thickened, stirring occasionally.  Remove from heat; let stand 5 minutes.

Stir in cooked bulgur.

Place salsa in 13 X 9 inch baking dish, put chilies in baking dish.  Divide bean mixture evenly among chili halves.

Cover and bake at 375° for 30 minutes.  Sprinkle cheese over chilies and spoon some of the salsa over chilies; bake an additional 15 minutes.

Let stand covered 10 minutes before serving.

Servings:  8