Crab-Stuffed Poblano Chiles with Mango Salsa

Spicy - check
Sweet - check
Cheesy - check
Delicious - double check

Ingredients:
Salsa:
1 cup chopped peeled fresh mango
1/2 cup chopped red bell pepper
2 tbsp chopped fresh cilantro
1 tablespoon white balsamic vinegar

Stuffed Peppers:
4 tbsp fresh grated Parmesan cheese
1 tsp dried oregano
1 tsp Dijon mustard
1/4 tsp black pepper
1 15-oz container ricotta cheese (I used low fat)
1 14-oz can quartered artichoke hearts, drained
8 oz fresh crabmeat
4 poblano chiles

Yields 4 servings.

Preheat oven to 350 degrees.

Combine all ingredients for the salsa in a bowl and mix well. Cover and chill until ready to serve.

To make the stuffing for the peppers, process 2 tbsp Parmesan cheese with next four ingredients (through ricotta cheese) in a food processor until smooth. Place into a bowl and mix in the crab and artichokes.

Cut the chiles in half lengthwise and remove seeds. Try to cut them in a way that will give you deep halves rather than shallow halves (makes them easier to stuff).

Stuff the halves with the crab mixture and place on a baking sheet. I lined mine with parchment paper just to make cleanup easier. You don't have to use the parchment paper, but if you don't it would probably be a good idea to spray your baking sheet with cooking spray. Once all the peppers are stuffed, sprinkle remaining 2 tbsp Parmesan cheese over top.

 Bake for 30 minutes, or until tops begin to brown. I ended up broiling mine for about 5 or so minutes at the end to crisp and brown the tops. Make sure you keep a close eye on the peppers if you use the broiler. I've learned the hard way that things burn all too easily when broiling is involved....

Serve with chilled mango salsa.

Source: Cooking Light