1 can no salt added black beans, drained and rinsed
1 cup corn kernels
1 cup 2% shredded mozzarella
2 tsp lime juice
¼ cup cilantro, chopped (for garnish, if desired)
Instructions
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. Cut top section of each pepper and discard, scrape out seeds and membranes from peppers; discard. Place peppers on the baking sheet and bake for 15 minutes.
Meanwhile, combine salsa, ¼ cup yogurt, cumin, and chili powder in a large bowl; mix well. Add to the salsa mixture the chicken, beans, corn, and mozzarella; mix well.
Fill each poblano chile with the chicken mixture, firmly pressing the mixture into the pepper to fill completely.
Reduce oven temperature to 350 degree F and bake the peppers for 40 minutes.
While chiles bake, mix together the lime juice and remaining ¼ cup yogurt in a small bowl. Drizzle yogurt over peppers before serving and sprinkle with cilantro, if desired. Serve hot.