🌶️ Cheesy Stuffed Poblano Peppers

Ingredients

• Peppers

• 4 Poblano pepper, halved lengthwise and seeded
• 1 tbsp Olive oil

• Filling

• ½ cup Long-grain white rice
• 1 cup Water
• ½ Yellow onion, diced
• 2 clove Garlic, minced
• 1 can Black beans (canned), drained and rinsed
• 1 cup Frozen corn
• 1 can Diced tomatoes with green chiles
• 1 tsp Ground cumin
• 1 tsp Chili powder
• ½ tsp Table salt
• 1½ cup Monterey Jack cheese, shredded, divided

• To serve

• ½ cup Sour cream (optional)

Nutrition

Steps

You’ll need: 9x13-inch baking dish, medium saucepan with lid, large skillet.

1. Heat the oven to 400°F. Bring the rice, water and a pinch of salt to a boil in a saucepan, cover, lower the heat and simmer 15 to 18 minutes, until the water is absorbed.
2. Meanwhile, rub the pepper halves with half the oil and set them cut side up in the baking dish. Bake 10 minutes, until they start to soften.
3. Heat the rest of the oil in a skillet over medium heat. Cook the onion 4 minutes, then add the garlic, cumin and chili powder and cook 1 minute.
4. Stir in the beans, corn, tomatoes with their juice, salt and cooked rice. Simmer 3 minutes, until most of the liquid is gone. Stir in 1/2 cup of the cheese.
5. Pack the filling into the pepper halves and top with the rest of the cheese. Bake 15 to 20 minutes, until the peppers are tender and the cheese is bubbling.