Crab-Stuffed Poblano Chiles With Mango Salsa

Ingredients

• 14 ounce artichoke hearts drained quartered canned
• 1 teaspoon dijon mustard 
• 2 tablespoons cilantro leaves fresh chopped
• 6 ounce lump crab meat drained canned
• 1 cup mangos peeled chopped
• 1 teaspoon oregano dried
• 3 tablespoons parmesan cheese fresh divided grated
• 0.1 teaspoon pepper 
• 20 inch poblano chiles halved lengthwise seeded
• 0.3 cup bell pepper red chopped
• 15 ounce carton ricotta cheese fat-free
• 1 tablespoon citrus champagne vinegar 

Equipment

• food processor
• bowl
• baking sheet
• oven

Directions

1. Combine first 4 ingredients in a small bowl; stir well. Cover and chill.
2. Preheat oven to 35
3. Combine 2 tablespoons Romano 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 Romano cheese.
4. Place stuffed chiles on a baking sheet, and bake at 350 for 30 minutes or until lightly browned.
5. Serve chiles with mango salsa, and garnish with cilantro sprigs, if desired.
6. Note: Substitute 4 red or green bell peppers for poblano chiles, if desired.