Rio Bravo Rice-Stuffed Poblanos

A quick and easy vegeterian dish from Rice to the Rescue. Poblano's are so mild, they almost taste like sweet green peppers. Add chopped jalapenos to give spicy kick.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 6  large  poblano peppers
•  cooking oil
• 3  cups cooked long-grain rice
• 2⁄3 cup sour cream
• 1 1⁄2 cups  shredded smoked gouda cheese or 1 1⁄2 cups cheddar cheese, divided
• 1  cup frozen corn kernels, thawed
• 1⁄3 cup  chopped cilantro leaf, plus additional (to garnish)
•  salt and pepper
•  jalapeno, chopped (optional)

Directions

1. Preheat oven to 400 degrees.
2. Slit each pepper lengthwise so peppers can later be stuffed with rice filling. Carefully remove loose seeds and veins, keeping stem intact. Rub pepper generously with oil and place on baking sheet; set aside.
3. Combine rice, sour cream, 1 cup cheese, corn and cilantro in a medium bowl. Season with salt and pepper. Divide mixture to stuff each pepper; sprinkle with remaining cheese. Bake in preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Garnish with cilantro.
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