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  "title": "Rio Bravo Rice-Stuffed Poblanos Recipe",
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Ingredients

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.