Southwest Stuffed Poblano Peppers

Ingredients

Ingredients

• 4 poblano peppers
• 1 lb lean ground beef
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 cups cooked long grain white rice
• 0.5 cups canned black beans
• 0.5 cups frozen or canned corn
• 15 oz fire roasted diced tomatoes
• 4 oz diced green chiles
• 0.5-1 cups grated mozzarella or mexican-blend cheese

Instructions

1. Preheat oven to 350°F and lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10-15 minutes while you move on to the next step.
2. Add ground beef (or preferred meat choice) and rice to a large skillet, and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through.
3. Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving.