Rio Bravo Rice-Stuffed Poblanos Recipe

Instructions

1. Preheat oven to 400 ° F
2. Slit each pepper lengthwise. Microwave on HIGH 3-5 minutes, or until just softened. Carefully remove loose seeds and veins, leaving stem intact. Rub peppers generously with oil and place on baking sheet.
3. Combine rice, sour cream, 1 cup cheese, corn and cilantro in a medium bowl. Season with salt and pepper.
4. Divide mixture among the peppers; sprinkle with remaining cheese.
5. Bake in preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Garnish with cilantro.