POBLANO PEPPER IMAGE RECIPES

Steps:

• Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
• Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

Steps:

• Adjust oven rack to the highest position; heat broiler. Cook the rice according to the package directions. 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. Broil until the skin is charred black, 2 to 3 minutes. Remove from oven and let cool. In a large bowl, combine the corn, beans, cooked rice, oil, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Using your fingers or a paring knife, peel the poblanos and discard the skins. Divide the poblano halves among individual plates. Spoon the rice mixture over the tops and sprinkle with the cheese. Serve at room temperature. Tip: Poblanos (mild green peppers with a sturdy flesh that's perfect for stuffing) are available in many supermarkets. But if you can't find them, try small green bell peppers instead.