Stuffed Peppers Mole - cooking recipe

Ingredients

4 medium poblano peppers or 4 medium sweet green peppers
1 (8 7/8 ounce) envelope pre-cooked Spanish rice
2 cups cooked lean ground beef
1/2 cup frozen whole kernel corn
3 tablespoons mole, sauce (purchased)
2 tablespoons water
3/4 cup shredded cheddar cheese or 3/4 cup shredded monterey jack cheese
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh cilantro

Preparation

Using poblanos:
Preheat broiler.
Place chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes.
Place in zip-lock bag, seal.
Let stand for 15 minutes.
Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact.
Using sweet green peppers:
Remove tops and removed membranes and seeds.
In 4 quart large dutch oven emmerse peppers in boiling water for 3 minutes.
Remove from water and drain, cut sides down, on paper towels.
Prepare Filling:
Preheat Oven to 350 degrees.
In a sacepan combine, rice, beef, corn, mole sauce and water.
Cook uncovered over medium heat until heated through, stirring frequently.
Remove from heat; stir in 1/2 cup cheese.
Place peppers, cut side up, in baking dish.
Sprinkle with salt and pepper.
Spoon filling into peppers.
Sprinkle with additional cheese.
Bake for 20 minutes until cheese melts.
Sprinkle with cilantro.