Mango and Plantain Stuffed Poblanos
1 tbsp. olive oil
1½ cups chopped white onion
1 ripe plantain, peeled and chopped
1 small mango, peeled, pitted and chopped
2 ears corn, shucked and cut away from the cob
4 cloves roasted garlic, minced
1 cup shredded Monterey Jack cheese, divided
4 poblano (pasilla) peppers
Prep: 30 minutes, Cook: 30 to 35 minutes, Serves: 4
2. Carefully cut a long slit lengthwise in each pepper and remove seeds, leaving stem intact. Fill with equal amounts of vegetable mixture and place in a shallow baking dish.
3. Bake for 10 minutes, then top with remaining cheese; bake for 10 minutes more or until cheese is lightly browned.
334 calories, 12 g protein, 14 g total fat (6 g sat.), 47 g carbohydrate, 7 g fiber, 25 g sugar, 25 mg cholesterol, 174 mg sodium, 9 points