Preheat the Oven: Preheat your oven to 375°F (190°C). Cut off the top ¼ to ⅓ of the poblano peppers lengthwise and remove the veins and seeds. Place the peppers cut side up on a parchment-lined baking sheet and bake for 12-15 minutes until somewhat soft. Remove from the oven and carefully turn them over to drain excess moisture.

Cook the Filling: In a large skillet over medium heat, brown the ground beef (or chorizo). When it’s halfway done, add the diced onion and cook until the meat is browned and the onion is soft. Drain any excess grease. Lower the heat and stir in the garlic, chili powder, and ground cumin. Cook for 1 minute, stirring constantly.

Combine Ingredients: Stir in the cooked rice, corn, black beans, and fire-roasted tomatoes. Simmer for a few minutes over low heat. If the mixture is too thick, add a couple of tablespoons of broth or water. Season with salt and pepper to taste.

Mix in Cheese and Cilantro: Remove the mixture from heat and let it cool for a few minutes. Stir in 1 cup of cheese and 2-3 tablespoons of chopped cilantro.

Stuff the Peppers: Spoon the filling into the poblano peppers and top with the remaining cheese. Return the stuffed peppers to the oven and bake for 10-15 minutes or until the cheese is melted and the peppers are heated through.

Garnish and Serve: Sprinkle with the remaining chopped cilantro before serving. Enjoy! V