Vegetarian Stuffed Poblano Peppers

• 1 cup Uncooked Brown Rice
• 2 whole Poblano Peppers, Sliced Lengthwise (seeds Discarded)
• 1 can (14 1/2 Oz. Size) Black Beans, Drained And Rinsed
• 1 cup Fresh Salsa
• 1 cup Frozen Or Canned Corn
• 2 whole Green Onions, Chopped
• 1 Tablespoon Cumin
• 1 Tablespoon Chili Powder
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 2 cups Shredded Cheddar Cheese
• 1/4 cups Cilantro Sprigs, For Garnish
• 1 whole Lime

1. Cook the rice in a rice cooker or on the stove, according to package instructions.
2. Its your choice!
3. Set oven to broil.
4. Place the pepper halves skin side down on a rimmed baking sheet and broil 5 minutes, to start the softening.
5. Remove from heat.
6. Adjust oven to 400 F when you pull them out.
7. In a large (microwave safe) bowl combine the cooked rice, black beans, salsa, corn, green onions, cumin, chili powder and a good pinch of salt and pepper.
8. Toss to combine.
9. Cook in the microwave for 1 minute.
10. Spoon the filling into each pepper half, as much as you can get in there.
11. Sprinkle the cheese over each pepper.
12. Slide the pan back into the oven and bake for 20 minutes.
13. If the cheese isnt as bubbly as you like, flip it back to broil for 2 more minutes at the end of the cook time.
14. Serve garnished with cilantro and a good squeeze of lime juice!
15. * My salsa had some heat in it, but if you want more heat, add a pinch of cayenne to the mixture.
16. * Save the leftover filling for quick lunch tacos throughout the week!
17. * (Slightly adapted from a Couple Cooks)

brown rice, peppers, black beans, fresh salsa, corn, green onions, cumin, chili powder, salt, cheddar cheese, cilantro, lime

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/vegetarian-stuffed-poblano-peppers/ (may not work)