Stuffed Poblano Chilies

Stuffed Poblano Chilies Recipe

6 large poblano chilies
1 cup textured vegetable protein
1/2 cup breadcrumbs
1 1/4 cups reduced-sodium vegetable broth
1 cup cooked brown rice
3/4 cup shredded reduced-fat mozzarella cheese
3/4 cup whole-kernel corn
3/4 cup zucchini, chopped
1/3 cup red bell pepper, chopped
1 teaspoon finely chopped jalapeno chili
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and pepper to taste
1 egg

Boil poblano chilies covered in water until just beginning to soften, 3-5 minutes. Drain and pat dry. Slice each chili lengthwise being careful not remove the stem. Carefully remove seeds.

Combine vegetable protein, breadcrumbs and vegetable stock and mix well. Let stand until liquid is absorbed. Mix in rice, cheese, vegetables, seasonings and salt and pepper to taste. Add egg and mix well.

Pack mixture into each chili and place in a baking dish sprayed with nonstick cooking spray. Bake covered at 350 degrees for about 45 minutes or until heated through and chilies are tender.

Makes 6 Servings
Serving Size: 1 stuffed chili