Stuffed Poblano Peppers

4 servings

45 min

Roasted poblano pepper halves filled with seasoned ground beef, rice, beans, corn and cheese, then baked until melted.

prepPreheat oven to 350°F / 175°C
prepSpray baking sheet with nonstick cooking spray
4–6 poblano peppers	Halve peppers, remove seeds, rub with oil	Roast peppers 350°F / 175°C, 10–12 min		Divide filling among pepper halves	Sprinkle remaining cheese on top	Bake 350°F / 175°C, 10 min until cheese melts	Top with cilantro and serve
1 tablespoon / 15 ml olive oil (for roasting peppers)
1 tablespoon / 15 ml olive oil (for cooking onion)	Sauté onion in oil until soft, 5 min	Add beef and spices, cook until browned, 7–10 min	Stir in rice, beans, corn, tomatoes & cheese
1 ¼ cups / 300 g diced onion
1 pound / 450 g lean ground beef
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon chipotle chili powder
½ teaspoon ground coriander
½ teaspoon black pepper
1 cup / 200 g cooked white rice
1 cup / 240 g drained and rinsed black beans
1 cup / 150 g frozen corn
1 (15-ounce / 425 g) can fire-roasted tomatoes (not drained)
¾ cup / 85 g shredded Mexican cheese blend (for filling)
¾ cup / 85 g shredded Mexican cheese blend (for topping)
¼ cup / 10 g chopped fresh cilantro

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