4 poblano peppers

1c rice, cooked

1.5c salsa

1 15oz. can of black beans

1.5c frozen corn

1t cumin

1t chili powder

Cayenne pepper

Salt and pepper

Shredded cheese

Sour cream

3 green onions

Chopped cilantro (optional)

Preheat oven to 400°F.

Slice peppers in half and remove seeds and ribs.

Chop the 3 green onions, and drain and rinse the black beans.

In a large bowl, combine rice, beans, green onions, salsa, corn, a bit of the shredded cheese, cumin, chili powder, cayenne pepper to taste, salt and pepper to taste.

Place the peppers in a baking dish skin side down and spoon the filling into each half. Top with shredded cheese.

Bake until the peppers are tender and browned, ~25 to 30 minutes.

Garnish with chopped cilantro and serve with sour cream.