Stuffed Poblano Peppers

Recently, I went to a mini-class about healthy cooking. They asked us to bring copies of healthy recipes that we make at home. Because I had just made this recipe, I decided to bring a copy of it and share it with the class. When I made this, I was surprised at how easy it was. It sure seems like it would take a lot longer and be a lot more difficult. This will definitely become a lasting addition to our family recipe book.

Serves: 4-6 people

Ingredients:
4 poblano peppers
1 cup uncooked rice
½ lb sausage or chorizo (optional)
1 15 oz. can black beans
1 cup frozen or canned corn
1 can petit diced tomatoes
1 medium onion, chopped
2 tsp cumin
1 tsp chili powder
2 cloves garlic, minced
1 Tbsp olive oil
¼ cup cilantro, chopped
Salt and freshly ground pepper
Shredded cheddar cheese

Combine 1 cup rice with 2 cups water. Bring to a boil and then simmer until rice is soft. While rice is cooking, prepare peppers by slicing them in half and removing seeds and ribs. Preheat oven to 400°

Preheat a skillet with olive oil over medium-high heat. Sauté onion and garlic for 2-3 minutes or until onions begin to soften. Add sausage and cook until meat is no longer pink. Stir in rice, beans, corn, tomatoes, cumin, chili powder, cilantro, salt and pepper, and a bit of the shredded cheese and simmer for 5-7 minutes.

Place peppers skin side down on a baking sheet and spoon mixture into each half. Bake them for approximately 25 minutes or until peppers are tender and slightly browned. In the last few minutes, sprinkle shredded cheese over top and continue to cook until cheese is melted. Garnish with cilantro.