Stuffed Poblano Peppers


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
  1. 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.)
  2. 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).
  3. Place the peppers in a baking dish skin side up. Broil about 7 minutes, then flip the peppers and broil 7 minutes more.
  4. Chop the 3 green onions (if using), and drain and rinse the black beans.
  5. 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.
  6. Note: Remember that quantities and ingredients are all to taste, so feel free to adjust as needed!
  7. Heat the filling a few minutes in the microwave (or on the stove) until warm, depending on the heat of the rice.
  8. 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.
  9. If desired, garnish with chopped cilantro and serve with sour cream.
Notes
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.
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