Stuffed Zucchini with Black Beans, Corn and Poblano Pepper
Zucchini "boats" overflow with Tex-Mex flavors and pack the heat of poblano pepper.
Source: Midwest Living
Gallery
Recipe Summary
Ingredients
Directions
*Tip:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts
Per Serving:
243 calories; fat 9g; cholesterol 20mg; saturated fat 4g; carbohydrates 31g; mono fat 2g; poly fat 1g; insoluble fiber 6g; sugars 6g; protein 15g; vitamin a 1603.5IU; vitamin c 1.9mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 2.4mg; vitamin b6 0.7mg; folate 96.8mcg; vitamin b12 0.2mcg; sodium 274mg; potassium 1009mg; calcium 282.7mg; iron 3.2mg.