Spicy Smoky Rice And Corn Stuffed Poblano Peppers - cooking recipe

Ingredients

6 -7 poblano peppers (try to get as large of pepper as possible. They are much easier to stuff)
3 cups cooked white rice
1 (4 ounce) can green chilies, drained
1 cup frozen corn, thawed (I love to roast fresh corn, but frozen will work great)
1 1/2 cups monterey jack pepper cheese, 1 cup for the filling, 1/2 cup for the topping (monterey jack is also fine)
2/3 cup sour cream
1/3 cup cilantro, fine chopped
1/2 teaspoon chili powder (more or less to taste)
1 teaspoon cumin
salt
pepper

Preparation

Filling -- Mix the rice, chilies, corn, sour cream, 1 cup of the cheese, chili powder, cumin, salt and pepper in a bowl and stir well until it is all combined. The inside of the peppers are also seasoned, so go lightly with the salt and pepper.
Peppers -- Slice the pepper on top leaving the stem on and open it up so you can remove the seeds and the inside ribs. Be careful not to break it apart. Lay the peppers on a baking sheet lined with either foil or parchment for easy clean up. Season the inside of the pepper with a little salt and pepper and rub or brush the outside skin with olive oil.
Stuff the peppers with the rice mixture and top with the remaining cheese.
Baking -- Preheat the oven to 400 degrees using the middle shelf. NOTE: These can also be done on indirect heat on the grill. I like to put a small sheet of foil down on the grill so the outside of the pepper doesn't burn. You can always take them off the foil at the end of grilling to get some grill marks on the pepper if you want. Oven or grill, they should take around 20-30 minutes until tender, but not falling apart and the cheese is melted. TIP: I have found that letting the filling come to room temp works better than chilled.
Serve -- This can be served so many ways. For lunch, or as a side dish as they pretty much compliment any main dish. Or serve them as a main dish for a lighter dinner with a bowl of black bean soup and a salad. ENJOY!