There are a hundred ways to stuff peppers but stuffed Poblanos are my favorite. They lend themselves to a spicy Mexican meal and frankly, I like them best because you can only find them in the summer, when they are fresh! Here's an easy meal and a great way to fire up those taste-buds. Enjoy!
What you need:
4 poblano peppers
1 cup uncooked brown rice
1½ cups salsa
1 15 oz. can of black beans
1½ cups fresh corn kernels
3 green onions
1 teaspoon cumin
1 teaspoon chili powder
Cayenne to taste
Salt and freshly ground pepper
Shredded Mexican blend cheese
Chopped cilantro for serving
Combine 1 cup uncooked rice with 2 cups water. Bring to a boil, then simmer according to package instructions.
While the rice cooks, prepare the peppers: slice them in half and remove the seeds and ribs.
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, 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 (cayenne based on your spice enjoyment). Season with salt and pepper to taste. When the rice is finished, combine with the filling.
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 filling 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.
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.