4poblano chiliscut in half laterally, seeds and ribs removed ( it's nice to leave the stem on for presentation. )
½recipe Cara's Mexican Style Broken Rice
1cupcannedor homemade, black beans, drained and rinsed
1cupcorn kernelspreferably fresh
2jalapeño peppersseeded and diced*
1cupdiced tomatoes *if you are using the salsa, skip the onion, jalapeño, and tomatoes portion and use 1 cup salsa
½teaspooncuminor to taste
1teaspoonchili powderor to taste
Salt and pepperto taste
1 ½cupsshredded jack cheesedivided (or you could use a blend, and you can certainly use as much, or as little as you like)
Heat oven to 375 °F Mix together the rice, black beans, and corn.
If using fresh ingredients, heat a little oil in a sauté pan; add the onion and jalapeño, sauté for about 2 minutes, then add the tomatoes. Cook just until the tomatoes start to break down and give up some of their juices. Add to the rice mixture.
If using the salsa just add.
Add ¾ cup cheese along with the cumin, chili powder, salt, and pepper. Mix well; taste and adjust seasonings.
Place the peppers cut side up in a baking dish; fill with the filling. Cover the pan with foil and place in the oven. Bake until hot, about 30 minutes. Uncover; add the remaining cheese evenly over the top, broil for 3 - 5 minutes, or until the cheese is bubbly.