1 cup Mango, Peeled And Chopped 1/3 cup red bell pepper, chopped 2 tablespoons chopped fresh cilantro 1 tablespoon balsamic vinegar 3 tablespoons Grated Fresh Parmesan Cheese, Divided 1 teaspoon dried oregano 1 teaspoon Dijon mustard 1/8 teaspoon black pepper 15 ounces fat-free ricotta cheese 14 ounces artichoke hearts, quartered 6 ounces lump crabmeat 4 Poblano Peppers, Halved And Seeded Cilantro, Optional
Combine first 4 ingredients in a small bowl; stir well. Cover and chill.
Preheat oven to 350 F. Combine 2 tablespoons 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 cheese. Place stuffed chilies on a baking sheet, and bake at 350 F for 30 minutes or until lightly browned. Serve chiles with mango salsa, and garnish with cilantro sprigs, if desired.