Stuffed Poblano Peppers

Written by Gail Cohen | 03 September 2009

From Gail’s Kitchen

Ingredients
6 fresh poblano peppers
2 cups of black beans (cooked or canned)
1 cup of corn kernels (fresh or frozen)
1 cup of brown rice (cooked)
1 small red onion (chopped)
2 garlic cloves (lightly crushed)
6 tomatillos (husks removed)
1/4 cup of cilantro
2 tbs. fresh lime juice
1 3/4 tsp. salt
1 tsp. black pepper
2 ounces of fresh goat cheese (crumbled)

Directions
Roast poblano peppers in broiler until charred on all sides. Place in a paper bag for 15 minutes. When cooled down, cut a slit in each poblano, leaving stem in tact, and remove seeds. Set aside.
Meanwhile, place tomatillos and garlic in a saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer until tender, about five minutes. Drain. Pureé tomatillos and garlic in a blender. Add cilantro, lime juice, and 1 1/2 teaspoons of salt and pureé. Spread enough sauce to cover bottom of 9 X 13 inch baking pan.
Sauté onion until tender, then transfer into a large bowl. Add the corn kernels, black beans, rice, remaining tomatillo sauce, remaining salt, black pepper, and toss in 1/2 of the goat cheese. Place mixture into each poblano and place in prepared baking dish. Dot with remaining goat cheese.
Cover and bake in oven at 375 degrees until heated thru, about 25 minutes. Drizzle with sauce from dish.
Yield: 3-6 servings