Stuffed Poblano Peppers

Serves 4
Hands-On Time: 30m
Total Time: 30m

Ingredients

* 3/4 cup long-grain white rice
* 4 poblano chili peppers
* 1 1/2 cups corn kernels, fresh (from 3 ears) or thawed frozen
* 1 15-ounce can kidney beans, rinsed and drained
* 3 tablespoons extra-virgin olive oil
* kosher salt and black pepper
* 4 ounces goat cheese, crumbled







Directions

1. Adjust oven rack to the highest position; heat broiler. Cook the rice according to the package directions.

2. Meanwhile, cut the poblanos in half lengthwise. Scoop out and discard the seeds. Place the poblanos skin-side up on a foil-lined baking sheet.

3. Broil the poblanos until the skin is charred black, 2 to 3 minutes. Remove from oven and let cool.

4. In a large bowl, combine the corn, beans, cooked rice, oil, 1 ¼ teaspoons salt, and ¼ teaspoon pepper.

5. Using your fingers or a paring knife, peel the poblanos and discard the skins.

6. Divide the poblano halves among individual plates. Spoon the rice mixture over the top and sprinkle with the cheese. Serve at room temperature.