Stuffed Poblano Peppers

Ingredients and Weight:

• 4 large poblano peppers (1 lb)
• 1 cup cooked brown rice
• 1 cup black beans (rinsed and drained)
• 1 cup corn kernels (fresh or frozen)
• 1 cup chopped red bell pepper
• 1 cup chopped onion
• 1/2 cup chopped cilantro
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup grated Parmesan cheese
• 1 (15 oz) can tomato sauce
• Salt and pepper to taste

Preparation Time: 30 minutes

Cooking Time: 60 minutes

Difficulty Level: 3

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cut the peppers in half lengthwise and remove the seeds and ribs.
3. In a large bowl, combine the rice, beans, corn, bell pepper, onion, cilantro, Monterey Jack cheese, Parmesan cheese, tomato sauce, salt, and pepper.
4. Stuff the pepper halves with the filling and place them in a baking dish.
5. Cover the peppers with aluminum foil and bake for 45 minutes.
6. Remove the foil and bake for another 15 minutes, or until the peppers are soft and slightly charred.

Nutritional Information:

• Calories: 450 per serving
• Fat: 15g
• Carbohydrates: 65g
• Protein: 25g
• Fiber: 10g

Dish Characteristics:

• Savory, flavorful, and filling
• A blend of Mexican and American flavors
• Perfect for a main course or appetizer
• Can be customized with different fillings

User Comments:

• "These stuffed peppers were absolutely delicious! The combination of flavors was perfect, and the peppers were so tender."

• "I've made this recipe several times, and it's always a hit with my family. It's a great way to use up leftover rice and beans."

• "I love that this dish is both flavorful and healthy. The vegetables provide a lot of vitamins and nutrients."

Special Precautions and Tips:

• Use gloves when handling chili peppers.
• Make sure to wash the peppers thoroughly before cutting them.
• If you don't have any tomato sauce, you can substitute canned diced tomatoes.
• To add a bit of spice, sprinkle some chili powder or cayenne pepper into the filling.