Stuffed poblano peppers
6 large poblano peppers tops cut off, seeds and ribs removed
1 teaspoon vegetable oil
1 pound ground beef I use 90% lean
1 teaspoon minced garlic
1 tbsp cayenne pepper
1 tbsp cumin powder
1 cup cooked white rice
1 cup black beans rinsed and drained
1/2 cup corn kernels thawed from frozen
3 tomatoes diced
1 1/2 cups shredded Monterey Jack cheese
2 tablespoons chopped cilantro
Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Lay the poblano peppers on the pan in a single layer.
Bake the peppers for 10-15 minutes or until softened.
Heat the oil in a large pan over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula, until the meat is cooked through.
Add the garlic and cook for 30 seconds.
Add the Paprika, cumin along with 2 tablespoons of water. Stir to coat the meat in seasoning.
Add the rice, beans, corn, tomatoes and 3/4 cheese to the pan. Remove the pan from the heat and stir to combine.
Divide the meat mixture evenly between the peppers. Top with remaining cheese.
Return the peppers to the oven. Bake for 10-15 minutes or until cheese is melted. Sprinkle with cilantro, then serve.