- In a large bowl, mix beans, rice, corn, tomato, zucchini, onion, garlic, chile powder, cilantro, oil, salt and black pepper. (Stuffing mixture can be prepared 1 day in advance and stored in a container in refrigerator, tightly covered with plastic wrap.)
- Place 1 can of no salt added tomato juice into slow cooker. Mound 1/2 cup stuffing mixture into each poblano pepper half and place in slow cooker for 4-5 hours on low. Uncover, sprinkle with Mexican cheese and bake for another 10 minutes.
- To serve, top each stuffed pepper half with 1/2 tbsp Greek yogurt . Serve immediately.