Stuffed Poblano Peppers

From southerncasriron.com

• Ready In: 45 mins
• Serves: 3

Ingredients

• 3  large  poblano peppers, halved and seeded
• 1⁄2 cup corn kernel
• 1⁄2 cup  chopped red onion
• 1  tablespoon olive oil
• 2  garlic cloves, minced
• 1  plum tomato, diced
• 1⁄2 cup long-grain rice, cooked
• 1⁄2 cup canned black beans, drained and rinsed
• 1⁄2 cup  cubed monterey jack pepper cheese
• 1⁄2 cup  chopped fresh cilantro
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon ground cumin
• 2  tablespoons  crumbled  goat cheese or 2  tablespoons cream cheese
•  chopped fresh cilantro (garnish to taste)

Directions

1. Preheat oven to broil.
2. Heat a 12-inch cast-iron skillet over high heat. Add poblanos; cook, turning frequently, until charred on all sides, about 5 minutes. Remove from skillet. Slice the poblano peppers in half lengthwise and scoop out the insides; set aside.
3. Add corn and onion; cook, stirring occasionally, until charred, about 3 minutes. Add oil and garlic; cook until garlic is fragrant, about 1 minute.
4. In a large bowl, stir together corn mixture, tomatoes, cooked rice, beans, Monterey Jack, cilantro, salt, and cumin until combined. Place charred peppers in skillet. Spoon corn mixture into pepper halves. Sprinkle with goat cheese or cream cheese.
5. Broil until cheese is melted, 2 to 3 minutes. Garnish with cilantro.