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4 large poblano peppers
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cooked rice
1 cup black beans, drained and rinsed
1 cup shredded Monterey Jack cheese
1/2 cup corn kernels
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
Salt and pepper, to taste
1 cup enchilada or tomato sauce
1 tablespoon fresh cilantro, chopped
Lime wedges for serving
Preheat oven to 375º F
Carefully cut the tops off the poblano peppers, and remove the seeds and membranes. Set aside.
Heat olive oil in a skillet over medium heat.
Add chopped onion and garlic, and cook until softened, about 4 to 5 minutes.
Add cooked rice, beans, corn, cumin, chili powder, smoked paprika, salt and pepper.
Stir to combine for 3 to 4 minutes until heated through.
Remove skillet from heat, and add 1/2 cup of shredded cheese.
Spoon the mixture into each poblano pepper, and arrange in a greased baking dish.
Pour enchilada or tomato sauce over peppers, and sprinkle remaining cheese.
Cover loosely with foil.
Bake for 25 to 30 minutes or until peppers are tender. Remove foil and bake an additional 5 to 10 minutes until cheese is golden brown.
Garnish with fresh cilantro and serve with lime wedges.
