Rio Bravo Rice Stuffed Poblanos

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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.

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Steps

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Preheat oven to 400 degrees.

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Slit each pepper lengthwise so peppers can later be stuffed with rice filling.

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Carefully remove loose seeds and veins , keeping stem intact.

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Rub pepper generously with oil and place on baking sheet.

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Set aside.

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Combine rice , sour cream , 1 cup cheese , corn and cilantro in a medium bowl.

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Season with salt and pepper.

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Divide mixture to stuff each pepper.

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Sprinkle with remaining cheese.

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Bake in preheated oven 20 to 25 minutes , until peppers are crisp-tender and filling is heated through.

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Garnish with cilantro.

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Ingredients

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poblano peppers, cooking oil, cooked long-grain rice, sour cream, smoked gouda cheese, frozen corn kernels, cilantro leaf, salt and pepper, jalapeno