Ingredients
6 large poblano peppers
1 lb ground beef or chorizo
1 small onion, diced
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup cooked white rice
1 cup corn (frozen, thawed, or canned, drained)
1 (14.5 oz) can fire-roasted diced tomatoes
Kosher salt (to taste)
Freshly ground black pepper (to taste)
1 ½ cups shredded Mexican blend cheese or Monterey Jack cheese
¼ cup chopped cilantro (plus more for garnish)
Instructions
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