Categories: not tried

Ingredients

• 8 large (5 inch) Anaheim chile peppers or 4 medium poblano chile peppers
• 1 1/3 c cooked brown rice
• 1 15oz can black beans, drained and rinsed
• 1/3 c niblets frozen corn (from 1 lb pkg) thawed
• 4 green onions, sliced (1/2 cup)
• 1/2 c salsa
• 4 oz shredded colby monterey jack blend cheese

Directions

1. at oven to 400. Spray large cookie sheet with pam. In dutch oven, bring 2 qts water to a boil. Slit each chile pepper lengthwise on 1 side from stem to within 1/2 inch of tip. At stem end, cut croswise, forming a T shaped cut with the stem still attached. Cook in hot water 4 to 8 min or til just tender, rines with colder water. Remove seeds and stems.

2. In bowl, comibine other ingredients up to cheese. Add 1/2 cup of the cheese, reserving the other half to go on top.

3. Fill each pepper with filling. Place on sheet, cover with foil, bake at 400 10-12 min. REmove foil, sprinkle with remaining cheese. Bake 2-3 min til cheese melts.

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