3 poblano peppers, sliced lengthwise and cleaned out
1/2 cup brown rice
1 TB olive oil
1/4 small white onion, diced
2 cloves garlic, minced
2 tomatoes, chopped
1/2 can of kidney beans (or dried beans cooked according to instructions)
1 sweet red pepper, chopped
1-3 jalapeños - depending on how spicy you want it, minced (wear gloves while mincing!)
1/2 tsp cumin seed, ground
1/2 tsp coriander seed, ground
1/2 chop grated cheddar cheese
Salt and pepper, to taste
1/4 cup cilantro, chopped
Optional Garnishes: sour cream, green onions, hot sauce
Add 1 cup of water to a large pot and bring it to a rolling boil. Add rice, a pinch of salt and oil, then simmer on low for about 20 minutes or until tender.
While the rice cooks, prepare the peppers. Slice them in half and remove the seeds and ribs. Set aside.
For the beans, add oil to a small skillet and bring it to a simmer over medium-heat. Add onion, garlic, and tomatoes and cook until onions have softened; about 6 minutes. Add beans with juices and allow mixture to come to a boil. Reduce heat to a slow simmer and cook for 10 minutes, or until sauce has thickened up. Add hot peppers, cumin, and coriander then cook for another 5 minutes, or until the mixture is no longer liquidy; remove from heat.
Once the rice has finished cooking, stir the rice into the bean mixture, mixing well to evenly combine.
Place the peppers in a baking dish skin side up. Broil for about 5 minutes, then flip the peppers and broil 5-6 minutes more.
Place the pepper halves skin side down in an oven safe serving dish, and spoon the filing into each half. You should have enough filling to generously stuff each pepper.
If using, top with cheese and broil just to heat for about 2 minutes.
Garnish with chopped scallions, cilantro, and sour cream.