Poblano Stuffed Peppers

8 Poblano peppers (2 for each person)

1 medium size onion chopped

15 oz can or 1 cup corn

15 oz can or 1 cup black bean

3 – 4 cloves of garlic finely chopped

2 – 3 tsp red chili powder or per taste

1 – 1&1/2 tbsp cumin powder

3 – 4 cups cooked rice

1 lime or lemon

Salt to taste

Oil UPDATED - Item Deleted

1/2 – 1 cup grated cheese of your choice. I prefer fontina as it is mild. UPDATED - Item Deleted

Roast the pepper in an oven with broiler on or stove top on all sides. Then, put the peppers in a ziploc or paper bag and let them cool.

In the mean time heat oil in a pan and saute onions and garlic. Then add the chili powder, cumin powder, mix well. Add corn, black beans and mix with spices. Add rice, salt, squeeze some lime juice, chopped cilantro and mix. Adjust seasonings if necessary. Now, if the peppers have cooled down, peel the skin. Core the top of the pepper so that the seeds are removed. Stuff the rice mixture in each pepper and slit open the narrow side of the pepper half way. Sprinkle with cheese on th slit open end and bake it in a preheated 350F degree oven for about 5 minutes or until the cheese has melted well and the pepper & stuffing has warmed through. Serve hot with a side of salsa and guacamole.