Ingredients
- 8 poblano peppers
- 1 lb lean ground beef or chorizo
- ½ medium onion, finely diced
- 1 15oz. can diced fire roasted tomatoes
- 1 4oz. can green chilis
- 2 tsp ground cumin
- 2 tsp chili powder (more if you want extra spice)
- 2 tsp garlic powder
- 1 15oz. can Black Beans, drained and rinsed
- 1 cup frozen corn (or 2 ears of fresh corn kernels)
- 1 cup cooked rice (Bagged, frozen rice works great when short on time)
- 1 ½ cups shredded Mexican cheese blend or mozzarella
Directions
- Preheat oven to 350 degrees. Lightly grease a large baking sheet.
- Slice the poblanos length wise, removing any seeds. Place the peppers sliced side up on the baking sheet and bake for 10-15 minutes, just enough to get them slightly soft.
- While the peppers are baking, brown the meat in a large skillet on the stove. Once browned, add in the diced onion and all the seasonings.
- Stir in the black beans, corn, diced tomatoes, and green chilis. Cook for 3-5 minutes.
- Stuff the peppers by spooning the filling into the peppers, making sure they are filled full.
- Sprinkle with cheese and return the pan to the oven for 12-14 minutes, until cheese is melted and peppers are tender.
Notes: Sometimes you will have filling remaining after the peppers have all been stuffed. This filling is great to enjoy on its own, or you can place in the freezer and have it ready to make another batch of stuffed peppers at another date.