Easy refried bean poblanos with cheese

1. Place chile pepper halves, cut sides up, on a microwave-safe plate. Cover with a paper towel or parchment paper; microwave on high for 3 minutes. 
2. While chiles cook, combine beans, rice and picante sauce in a medium bowl, stirring well. 
3. Spoon bean mixture evenly into chile halves, but don’t over stuff. 
4. Cover with paper; microwave on high for 2 minutes. 
5. Uncover chiles; if using, sprinkle each half with 2 tablespoons cheese, and microwave on high for 1 to 2 additional minutes, or until cheese melts. 
6. Sprinkle evenly with cilantro, if desired, and serve with bowls of low-fat sour cream or plain yogurt for dipping. 

Note: If you don’t have a microwave, you can use the stove top and an oven or toaster oven instead. 

1. Place chiles in baking dish with 1 tablespoon water, and steam in a 350 F degree oven for 5 minutes, or on the stovetop for 3 minutes, until soft. 
2. Once stuffed, bake chiles for 10 minutes at 350 F. 
3. Switch oven setting to broil, sprinkle chiles with cheese, if using, and broil for 2 to 3 minutes until cheese has melted. Remove from oven carefully.