Fresh and fast, these bowls of comfort can be ready in no time.
Family-Friendly: Use milder green bell peppers in place of poblanos.
Serve with Corn Bread Sticks: Place a cast-iron corn bread stick mold pan in oven. Preheat oven to 400°. Weigh or lightly spoon 3 ounces all-purpose flour (about 2⁄3 cup) into a dry measuring cup. Combine flour, 1⁄2 cup cornmeal, 1 teaspoon baking powder, and 1/4 teaspoon salt. Stir in 1⁄2 cup reduced-fat buttermilk, 1 tablespoon melted butter, 1 tablespoon canola oil, and 1 large egg, beaten. Remove pan from oven; divide batter among 6 corn bread stick molds. Bake at 400° for 12 minutes or until lightly browned on top. CALORIES 161; FAT 5.7g (sat 2.1g); SODIUM 209mg