Categories: Vegetables

Ingredients

• 6 poblano peppers
• canola oil
• 3 cups cooked rice
• 2/3 cup sour cream
• 1 1/4 cup shredded smoked gouda cheese, divided use
• 1 cup frozen corn (thawed)
• 1/3 cup chopped fresh cilantro
• Coarse salt and pepper to taste

Directions

1. Heat oven to 400 degrees.

2. Slit peppers lengthwise; remove seeds and veins, keeping stems intact. Rub peppers with canola oil and place on baking sheet.

3. In a medium bowl, combine rice, sour cream, 1 cup shredded, smoked gouda cheese, corn and cilantro. Mix well, season with salt and pepper. Sprinkle with remaining 1/4 cup more cheese.

4. Bake 20 to 25 minutes or until peppers are crisp-tender and filling is hot. Serve immediately.

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