| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats, Grains | Sami | Vegetables | 4 | servings |
INGREDIENTS
| 1 | c | Mango; Peeled And Chopped |
| 1/3 | c | Red Bell Pepper; Chopped |
| 2 | tb | Chopped Fresh Cilantro |
| 1 | tb | Balsamic Vinegar |
| 3 | tb | Grated Fresh Parmesan Cheese; Divided |
| 1 | ts | Dried Oregano |
| 1 | ts | Dijon Mustard |
| 1/8 | ts | Pepper |
| 15 | oz | Fat-Free Ricotta Cheese |
| 14 | oz | Artichoke Hearts; Quartered |
| 6 | oz | Lump Crabmeat |
| 4 | Poblano Peppers; Halved And Seeded | |
| Cilantro; Optional |
INSTRUCTIONS
Combine first 4 ingredients in a small bowl; stir well. Cover and chill. Preheat oven to 350?. Combine 2 tablespoons cheese, oregano, mustard, pepper, and Ricotta cheese in a food processor, and process until smooth. Spoon into a bowl, and stir in artichokes and crabmeat. divide mixture evenly among the chile halves, and sprinkle with 1 tablespoon cheese. Place stuffed chilies on a baking sheet, and bake at 350? for 30 minutes or until lightly browned. Server chiles with mango salsa, and garnish with cilantro sprigs, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jun 14, 1999, converted by MM_Buster v2.0l.
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