|Poblano peppers||10 Large|
|Pinto beans and rice mix||7 1⁄2 Ounce (1 Package)|
|Frozen whole kernel corn||1 Cup (16 tbs), thawed|
|Shredded low fat monterey jack cheese||4 Ounce (1 Cup)|
|Taco seasoning mix||1 Tablespoon|
|Salt free tomatoes||15 Ounce, crushed (1 Can, Undrained)|
|No salt added mild salsa||15 Ounce (1 Jar)|
Cut a lengthwise strip from each pepper.
Remove and discard seeds from peppers.
Chop enough of pepper strips to measure 1/2 cup; reserve remaining strips for another use.
Cook peppers in boiling water to cover 5 minutes; drain and set aside.
Cook bean mix according to package directions, omitting fat and seasoning packet.
Combine chopped pepper, bean mix, corn, and next 3 ingredients.
Spoon evenly into peppers; place peppers in a 13- x 9- x 2-inch baking dish.
Add hot water to dish to a depth of 1/4 inch.
Bake at 350° for 20 minutes or until thoroughly heated.
Position knife blade in food processor bowl; add salsa.
Process until smooth.
Spoon salsa onto plates; top with peppers.