Stuffed Poblano Peppers

Stuffed Poblano Peppers

6-8 poblano peppers, blistered and seeded
1 can black beans, drained and washed
1 cup cooked rice
1 can corn kernels, drained
1 jar of red enchilada sauce or homemade enchilada sauce
2-3 cups grated mozzarella cheese
1 onion chopped fine
3 garlic cloves sliced
5 cherry tomatoes, chopped in half
6 tomatillos chopped in eighths
2 tablespoons olive oil to sauté four ingredients above
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ground chili pepper
1/2 cup water
1/2 cup fresh cilantro
salt and pepper to taste

Bake poblano peppers in 450 F oven for 1/2 hour to blister skins. Place hot peppers in a bowl covered with saran wrap for 1/2 hour. When cool enough to handle, cut poblano peppers in half and remove seeds. Meanwhile sauté onions, garlic,, tomatoes, and tomatillos in olive oil. Add spices to sauté mixture and 1/2 cup water. Add in beans, rice, and corn. Stuff pepper halves with sauté mixture. Place stuffed peppers on bed of red enchilada sauce. Sprinkle cheese over the whole mixture. Bake in 9 x 12 glass baking dish, covered, and bake at 350 F oven for 45 minutes. Let cool for 15 minutes before serving. There are many variations you can use to stuff the peppers, be creative. So delicious every time.