Stuffed Poblano Peppers

Directions

Cook the rice in a medium pot with 1. 75 cups of water and two buillion cubes. While the rice is cooking, finely chop the cilantro. Mix the cilantro and chili powder into the rice after it has finished cooking. Set the rice aside until you are ready to use it. While the rice is cooking, roast the poblanos. Preheat the broiler to 400 degrees. Spray a baking sheet and coat all sides of the poblano peppers with non-stick spray . Place the baking sheet a few inches under the broiler and broil on each side for 5 minutes. After broiling the poblanos, the skin should be blistered and bubbly. Immediately place the peppers into a ziplock bag for about 15 minutes to allow the steam to loosen the skin. Remove them from the bag and peel away as much of the skin as possible . Cut a boat shaped piece out of each pepper and then carefully remove the seeds and seed pod. Save the pieces of pepper that are removed to make the openings because it makes a great ingredient for salads, burrito bowls or quesadillas . Preheat the oven to 350 degrees . Gently fill the peppers with layers of seasoned rice, salsa, cheese and beans. I began with rice , then 1 Tbsp of salsa, 1/3 oz. of cheese, beans , then more salsa and cheese . Place the peppers back in the oven and bake until they are heated through and the cheese is melted . Enjoy!.