Directions:
- In a large bowl, mix beans, rice, corn, tomato, zucchini, onion, garlic, chile powder, cilantro, oil, salt and black pepper. (Stuffing mixture can be prepared 1 day in advance and stored in a container in refrigerator, tightly covered with plastic wrap.)
- Place 1 can of no salt added tomato juice into slow cooker. Mound 1/2 cup stuffing mixture into each poblano pepper half and place in slow cooker for 4-5 hours on low. Uncover, sprinkle with Mexican cheese and bake for another 10 minutes.
- To serve, top each stuffed pepper half with 1/2 tbsp Greek yogurt . Serve immediately.
Nutrients per 2 stuffed pepper halves:
Calories: 242, Total Fat: 7 g, Sat. Fat: 3 g, Monounsaturated Fat: 2 g,
Polyunsaturated Fat: 0.5 g, Carbs: 35 g, Fiber: 8 g, Sugars: 6 g,
Protein: 12 g, Sodium: 197 mg, Cholesterol: 17 mg