4 large poblano peppers (or 4 large sweet green bell peppers), seeded and cut in half
8 tbsp shredded reduced-fat Mexican cheese blend
4 tbsp low-fat sour cream
Preheat oven to 375°F. In a large bowl, mix beans, rice, corn, tomato, zucchini, onion, garlic, chile powder, cilantro, oil, salt and black pepper. (Stuffing mixture can be prepared 1 day in advance and stored in a container in refrigerator, tightly covered with plastic wrap.)
Spray a large roasting pan with cooking spray. Mound 1/2 cup stuffing mixture into each poblano pepper half and place in roasting pan. Cover with aluminum foil and bake for 40 to 45 minutes. Uncover, sprinkle with Mexican cheese and bake for another 10 minutes.
To serve, top each stuffed pepper half with 1/2 tbsp sour cream. Serve immediately.