Pinto-Stuffed Poblanos

Ingredients

·       4 (4-ounce) poblano peppers

·       1 (15 ounces) can low-sodium pinto beans, drained, and divided

·       1-1/3 cups frozen corn, thawed

·       1 cup fresh Pico de Gallo divided

·       ¾ cup shredded Colby Jack cheese, divided

·       ½ tsp coarse kosher salt

Directions

 Preheat oven to 375 degrees. Cut each pepper in half lengthwise; scoop out and discard the seeds and membranes. Arrange pepper halves on a microwave-safe plate and cover with damp paper towels. Microwave on high for 5 minutes.

In a medium bowl, mash ½ cup beans with a fork until smooth. Stir in remaining beans, corn, ½ Pico de Gallo, ¼ cup cheese, and salt.

Arrange pepper halves in a 13-by-9inch baking dish. Divide filling evenly among pepper halves, about ¼ cup each. Sprinkle the remaining ½ cup cheese over the top. Bake until cheese melts and filling is heated through, about 20 minutes. Serve with the remaining Pico de Gallo.

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