1 C. chopped peeled mango
1/3 C. chopped red bell pepper
2 T. chopped fresh cilantro
1 T. balsamic or white wine vinegar
3 T. grated fresh Romano or Parmesan cheese, divided
1 tsp. dried oregano
1 tsp. Dijon mustard
1/8 tsp. pepper
1 (15-ounce) carton fat-free ricotta cheese
1 (14-ounce) can quartered artichoke hearts, drained
1 (6-ounce) can lump crab meat, drained
4 (5-inch) poblano chilies, halved lengthwise and seeded
Cilantro sprigs (optional)

Combine first four ingredients in a small bowl; stir well. Cover and chill. Preheat oven to 350-degrees.
Combine 2 T. 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 crab meat. Divide mixture evenly among the Chile halves, and sprinkle with 1 T. Romano cheese. Place stuffed chilies on a baking sheet, and bake at 350 degrees for 30 minutes or until lightly browned. Serve chilies with mango salsa, and garnish with cilantro sprigs, if desired.

Yield: 4 servings
Serving Size: 2 Chile halves and 1/3 C. salsa

Calories: 225
Fat: 2.4g
Fiber: 1.2g