Stuffed Poblano Peppers
From the kitchen of Paula Smith aka mecookin
4 Poblano peppers, halved, seeds & ribs removed
1 lb. ground chuck, browned & drained
1 cup cooked rice
1 tsp. Kosher salt
1/2 tsp. Fresh ground pepper
1/2 cup frozen corn kernels, thawed(I use Birdseye Baby gold & white corn)
1 cup black beans, rinsed & drained
2 cups Mexican blend shredded cheese, divided
1-1/2 cups salsa, divided (I used medium heat ChiChi’s Smoky Chipotle Fiesta Style)
2 scallions, chopped
1/4 cup cilantro, chopped
Preheat oven to 350.
Place prepared pepper halves in large baking dish. Bake for 20 minutes to soften.
While peppers are baking, prepare filling.
Combine ground chuck, rice, S&P, corn, beans, 1/2 cup salsa & 1/2 cup cheese.
Fill peppers, mounding filling.
Return to oven & bake another 20 minutes.
Remove, top with salsa & remaining cheese.
Bake 5-10 minutes until cheese melts & broil for about 5 minutes to lightly brown.
Sprinkle with scallions & cilantro & serve.
Optional: Serve with sour cream, additional cilantro & salsa.
