Southwest Stuffed Poblano Peppers

From Creme de la Crumb, these are a great alternative to stuffed bell peppers. I like the ratio of pepper to filling better.

Ingredients

  • 4 poblano peppers - halved and seeds/membranes removed
  • 1 pound lean ground beef OR ground chorizo, chicken, turkey, or spicy Italian sausage
  • 1 cup cooked long grain white rice
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 cup canned black beans, drained
  • 1/2 cup frozen or canned corn, drained
  • 1 (15 oz) can fire-roasted diced tomatoes, drained
  • 1 (4 oz) can diced green chiles
  • 1/2 to 1 cup grated mozzarella OR Mexican-blend cheese

Directions

  1. Preheat oven to 350° and arrange halved poblano peppers on a lightly greased baking sheet, making sure they don't touch. Bake 10-15 minutes.
  2. Meanwhile, add ground meat and rice to a large skillet and season with cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through.
  3. Stir in black beans, corn, diced tomatoes, and green chiles. Cook 1-2 minutes more.
  4. Spoon mixture into peppers, sprinkle with cheese, and return to oven for 10 minutes or so until peppers are tender and cheese is melted. Cool slightly before serving.