Brown Rice & Bean Stuffed Poblano Peppers

• 2 Poblano Peppers, Cut In Half Lengthwise, Seeds Removed
• 1 Tablespoon Olive Oil
• 1 Onion, Diced
• 4 cloves Garlic, Minced
• 1- 1/2 cup Low Sodium Chicken Stock
• 1/2 cups Brown Rice, I Used Quick Cooking
• 1 teaspoon Each Of Smoked Paprika, Garlic Powder, Peppers, Cumin, Chili Powder
• 1/2 teaspoons Sea Salt
• 1/2 cups Cilantro, Diced
• 1/2 cups Black Beans, Rinsed
• 4 strips Uncured Bacon, Cooked And Crumbled (optional)
• 1 cup Sharp, White Cheddar Cheese, Shredded
• Cojita Cheese And Cilantro For Garnish

1. Preheat oven to 450 degrees F. On a baking sheet place peppers and cook for 15 minutes until crisp/tender.
2. Remove from oven once cooked.
3. Meanwhile, in a skillet over medium high heat add oil, onions, and garlic.
4. Cook 2 minutes, add chicken stock and rice, and all the seasonings.
5. Bring to simmer and cook according to rice package directions.
6. Once rice is cooked, taste, adjust seasoning if needed and add in cilantro and beans.
7. Stir, and pile heaping spoonfuls into pepper halves.
8. Top filling with bacon (if using) and cheese.
9. Bake 10-15 minutes until cheese is bubbly.
10. Garnish with extra cilantro and cojita cheese.
11. Enjoy!

peppers, olive oil, onion, garlic, chicken, brown rice, paprika, salt, cilantro, black beans, bacon, cheddar cheese, cilantro

Taken from tastykitchen.com/recipes/main-courses/brown-rice-bean-stuffed-poblano-peppers/ (may not work)