Stuffed Poblano Peppers

Stuffed Poblano Peppers (Adapted from Real Simple)

3/4 cup dry brown basmati rice
4 poblano chili peppers
1 1/2 cups corn kernels
15 ounce can kidney beans, rinsed and drained
3 tablespoons extra-virgin olive oil
1 1/4 teaspoons salt
1/4 teaspoon fresh ground black pepper
4 ounces crumbled goat cheese

Preheat broiler.

Cook rice according to the package directions.

As the rice cooks, slice the poblanos in half lengthwise. Remove the seeds and ribs. Line a baking sheet with foil and then place the poblanos, cut side down, on the foil. Place on the highest rack in your oven and broil until the skin is charred black, about 2-5 minutes. Remove let cool. When cool, carefully remove the blackened skin on the poblano.

In a large bowl, toss together corn, beans, cooked rice, oil, salt and teaspoon pepper.

Place 2 poblano halves on 4 plates. Evenly divide the rice mixture between the poblanos and then sprinkle the tops with the cheese.

Makes 4 servings.

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