Grilled Stuffed Poblano Peppers

Instructions

1. 1

   Heat the grill to medium. Slice each poblano down one side and pull out the seeds, keeping the pepper whole.

2. 2

   Microwave the rice and corn until hot, then stir in the drained beans, taco seasoning, salsa and 1 cup cheese.

3. 3

   Stuff the peppers, top with the remaining cheese, and set them on a sheet of foil.

4. 4

   Grill covered 12-15 minutes until the peppers are tender and the cheese is melted. No grill? Bake on a sheet pan at 400°F for 20 minutes, or sear in a grill pan first for char.

5. 5

   Serve with sour cream and extra salsa.