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Crab-Stuffed Poblano Chiles With Mango Salsa

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Photo: Cooking Light


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1 cup chopped peeled mango

1/3 cup chopped red bell pepper

2 tablespoons chopped fresh cilantro

1 tablespoon balsamic or white wine vinegar

3 tablespoons grated fresh Romano or parmesan cheese, divided

1 teaspoon dried oregano

1 teaspoon dijon mustard

1/8 teaspoon pepper

1 (15-ounce) carton fat-free ricotta cheese

1 (14-ounce) can quartered artichoke hearts, drained

1 (6-ounce) can lump crabmeat, drained

4 (5-inch) poblano chiles, halved lengthwise and seeded

cilantro sprigs (optional)

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