Veggie Stuffed Poblano Peppers

• 4 whole Poblano Peppers, Halved And Seeded
• 1 Tablespoon Canola Oil
• 1 whole Jalapeno Pepper, Minced (seeded If You Want Less Heat)
• 1 whole Red Onion, Diced
• 2 cups Sweet Corn, Fresh Or Frozen
• 1/2 teaspoons Cumin
• 1/4 teaspoons Mexican Oregano
• Salt And Pepper, to taste
• 1 can Fire Roasted Tomatoes, Drained

1. Char the poblanos. You can do this on the grill or in the oven, set temp to "broil"
2. In a large stainless steel pan heat oil and add onions and jalapeno. Cook until onions are translucent.
3. Add corn and cook until it is starting to char a bit.
4. Add seasonings and cook about 1 minute until fragrant, stirring occasionally.
5. Add tomatoes and cook until heated through.
6. Fill charred poblanos with corn mixture.
7. You could top them with cheese and heat under the broiler, but I don't think they need it.
8. Notes: Because the heat level of poblanos varies from pepper to pepper I sometimes get some mild ones and some super, super hot ones in the same batch.

peppers, canola oil, pepper, red onion, sweet corn, cumin, ubc, salt, tomatoes

Taken from tastykitchen.com/recipes/sidedishes/veggie-stuffed-poblano-peppers/ (may not work)