Ingredients
6 large poblano peppers
1 lb ground beef or chorizo see notes
1 small onion diced
2 cloves garlic minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup cooked white rice see notes
1 cup corn frozen thawed or canned (drained)
1 cup black beans rinsed and drained
1 14.5 ounces fire-roasted diced tomatoes
Kosher salt
Freshly ground black pepper
1 ½ cups shredded Mexican blend cheese or Monterey Jack Cheese
¼ cup chopped cilantro
Instructions
Preheat the oven to 375 degrees. Cut 1/4-1/3 off the poblano peppers lengthwise and remove the veins and seeds (see pictures). Place the peppers on a baking sheet covered in parchment paper cut side up and bake for 12-15 minutes or until somewhat soft. Remove them from the oven and carefully turn them over to drain any excess moisture. They will be very hot.
Meanwhile brown the ground beef (or chorizo) in a large skillet over medium heat. About halfway through the browning process add the onion and cook until the ground beef is browned and the onion is soft. Drain any excess grease from the pan. Turn the heat to low and add the garlic, chili powder, and ground cumin. Cook for 1 minute while stirring constantly.
Stir in the cooked rice, corn, black beans, and fire roasted tomatoes. Simmer for a few minutes over low heat. If the mixture becomes too thick add a couple tablespoons of beef broth, chicken broth or water. Season with kosher salt and fresh ground black pepper.
Remove the mixture from the heat and let it cool for a few minutes. Stir in 1 cup of cheese and 2-3 tablespoons chopped cilantro.
Spoon the mixture into the poblano peppers and top with the remaining cheese. Return the stuffed peppers to the oven and bake for 10-15 minutes or until the cheese is melted and the peppers are heated through. Sprinkle with the remaining chopped cilantro.