Spicy Poblano Stuffed Peppers

These peppers are spicy and filled with buttery beans and a zesty rice filling that will tantalizes your taste buds.  The cool sour cream calms the heat of the peppers and you will find it hard to have only one.  Feel free to substitute colored bell peppers if you don't like spiciness of the poblano either way the rice mixture will soon become your new go to and easy meal.

Spicy Poblano Stuffed Peppers:

5 Poblano Peppers
Spanish rice kit/ any rice will do
1 Jalapeno
1 medium Red Onion
5 Scallions 
1 can Black Beans
1 can Corn
1 can White Beans
1 can Chipotles in Adobo, (freeze the remainder)

1 small can Tomato Sauce 
1-2 cups of Cilantro (2 cups if you love cilantro)
Cheddar cheese
Limes

Start with cooking rice kit, follow directions.  Start sauteing onion, scallions and jalapeno on low heat with a little bit of olive oil.  Once soft add all beans and corn and then rice when its ready.  Add 2-4 tablespoons of chipotles in adobo (depending on heat tolerance).  The tomato sauce is to add moisture so depending on how dry it is, add enough to coat the mixture.  Add cilantro at the very end.  The mixture should look like this:

Core out the top part of the peppers, they should look like this:

Half way through stuffing the peppers I added about a tablespoon of cheddar cheese in the center, bake at 375 for about 40 minutes, I flipped the peppers midway be careful they are hot and the filling tends to expand so try to keep it in the pepper.

Now for the final result, top with sour cream and limes. ENJOY!