4 large poblano peppers
2 Tbsp. canola oil
1 lb. 90/10 extra lean ground beef, cooked
1 c. cotija cheese
1 Tbsp. chopped garlic
1 tsp. ground turmeric
1 Tbsp. chili powder
1 onion, minced
1 tsp. salt
1 can (15 oz.) fat free refried beans
Preheat oven to 375°F. Slice peppers lengthwise, being sure not to cut all the way through. Remove seeds. Toss with canola oil.
In a bowl combine cooked ground beef, cheese, garlic, turmeric, chili powder, and minced onion. Salt and pepper if needed.
Carefully stuff each pepper so it is full. Place in a lightly greased baking dish. Roast 25 minutes and serve over refried beans. Sprinkle any extra stuffing on top.
Calories: 210, Total Fat: 10g, Saturated Fat: 2g, Sodium: 430mg, Carbohydrates: 16g, Dietary Fiber: 5g, Protein: 16g