8 poblano peppers
1 can black beans, drained and rinsed
1 Vidalia onion, chopped
4 garlic cloves, minced
1 can of corn, drained
1 can fire roasted tomatoes, undrained
1 cup cooked brown rice
1 tbsp ground cumin
1 top ground ancho Chilli pepper
1/2 tsp salt
1/2 tsp black pepper
1 cup of shredded cheddar cheese (I like cashew cheese)
3 green onions, chopped
Preheat oven to 375 degrees
Broil peppers until the skins blister, around 5 minutes. Immediately place peppers in a large bowl and cover.
Mash black beans and set aside
Saute zucchini, garlic, and Vidalia onion until tender. Add corn, tomatoes, rice, spices, and beans. Remove from heat and stir in 1/2 cup cheese.
Peel charred skins from the peppers and discard. Cut each pepper lengthwise, leaving the skin intact, discard seeds. Fill peppers with mixture and place in a baking dish coated with cooking spray.
Bake until bubbly, around 15 minutes. Sprinkle with green onions and remaining cheese. Cook an additional 5 minutes.