Name: Stuffed Zucchini with Black Beans, Corn and Poblano Pepper
Prep time: 30 min
Total time: 50 min
Ingredients: 2 medium zucchini (about 8 ounces each); 1 teaspoon olive oil; 1 fresh poblano chile pepper, seeded and finely chopped (see Tip); 0.25 cup finely chopped onion; 2 cloves garlic, minced; 0.5 cup whole corn kernels; 1 small tomato, chopped; 0.33333334326744 cup canned no-salt-added black beans, rinsed and drained; 0.5 cup shredded reduced-fat Monterey Jack cheese (2 ounces); 2 tablespoons snipped fresh cilantro

Stuffed Zucchini with Black Beans, Corn and Poblano Pepper

5.0

(1)

1 Review

Who says vegetables have to be boring? Spice up your dinner with this stuffed zucchini recipe with Poblano pepper, black beans, and corn.

EatingWell Test Kitchen

Updated on July 21, 2018

Prep Time:

30 mins

Additional Time:

20 mins

Total Time:

50 mins

Servings:

Yield:

2 servings

Nutrition Profile:

Egg Free Gluten-Free Healthy Aging High Fiber Low Sodium Low-Calorie Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

2 medium zucchini (about 8 ounces each)
1 teaspoon olive oil
1 fresh poblano chile pepper, seeded and finely chopped (see Tip)
¼ cup finely chopped onion
2 cloves garlic, minced
½ cup whole corn kernels
1 small tomato, chopped
⅓ cup canned no-salt-added black beans, rinsed and drained
½ cup shredded reduced-fat Monterey Jack cheese (2 ounces)
2 tablespoons snipped fresh cilantro

Directions

Preheat oven to 400 degrees Fahrenheit. 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. Remove from heat. Stir in 1/4 cup of the cheese and the cilantro.
Using a small spoon, divide bean mixture evenly among zucchini halves, packing filling lightly and mounding as needed. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 20 minutes or until zucchini is tender.

Tips

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
9g	Fat
31g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 243
% Daily Value *
Total Carbohydrate 31g	11%
Dietary Fiber 6g	21%
Total Sugars 6g
Protein 15g	30%
Total Fat 9g	12%
Saturated Fat 4g	20%
Cholesterol 20mg	7%
Sodium 274mg	12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.