7-8 large poblano peppers (deseeded if you don’t want them spicy)
3 cups cooked brown rice
1 cup corn
1 cup cilantro chopped
¼ cup diced red onion
1 – 4oz can diced green chiles
1 tbsp lime juice
½ tsp garlic powder
½ tsp onion powder
Salt to taste
Creamy Poblano Cheese sauce
Tomate Frito

1). Preheat the oven to 450.

2). Take each pepper and slice down one side to create a pocket.  Remove the seeds with a spoon if you do not want them to be spicy (and it can get very spicy), then set aside.

3). In a large bowl add the rice, corn, green chilies, onion, cilantro, garlic/ onion powder, lime juice, and 1 cup of poblano cheese sauce. 

4). Stir to mix well and salt to taste.

5). Spoon the rice mixture into each pepper, filling each one full, then place on a parchment lined baking sheet.

6). Roast in the oven for 20-25 minutes or until the peppers begin to char.

7). Allow to cool slightly then top with more poblano cheese sauce and serve over Tomate Frito.