from A Couple Cooks
What You Need
- 4 poblano peppers
- 1 cup uncooked brown rice (or 4 cups of any cooked grain)
- 1½ cups salsa
- 1 15 oz. can of black beans
- 1½ cups frozen or canned corn kernels
- 3 green onions (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Cayenne to taste
- Salt and freshly ground pepper
- Shredded cheese (we used a Mexican blend)
- Chopped cilantro for serving (optional)
What To Do
- Combine 1 cup uncooked rice with 2 cups water. Bring to a boil, then simmer according to package instructions. (Or, prepare the rice or grain ahead of time.)
- While the rice cooks, prepare the peppers: slice them in half and remove the seeds and ribs. Make sure to wear gloves! I learned this the hard way (don’t ask).
- Place the peppers in a baking dish skin side up. Broil about 7 minutes, then flip the peppers and broil 7 minutes more.
- Chop the 3 green onions (if using), and drain and rinse the black beans.
- In a large microwave safe bowl, combine: beans, onions, 1½ cups salsa, 1½ cups corn, a bit of the shredded cheese, 1 teaspoon cumin, 1 teaspoon chili powder, a couple dashes of cayenne (if you like it spicy!). Season with salt and pepper to taste. When the rice is finished, combine with the filling.
- Note: Remember that quantities and ingredients are all to taste, so feel free to adjust as needed!
- Heat the filling a few minutes in the microwave (or on the stove) until warm, depending on the heat of the rice.
- Place the pepper halves skin side down in a baking dish, and spoon the filing into each half. Top with shredded cheese and broil until the cheese is melted, for about 1½ to 2 minutes.
- If desired, garnish with chopped cilantro and serve with sour cream.
Alternative oven method: Preheat the oven to 400°F. Follow Steps 2, 4 and 5 above to prepare the peppers and filling. Then bake until the peppers are tender and browned, around 25 to 30 minutes.