Poblano Pepper

3		large poblano peppers cut a slice off lengthwise, then remove seeds and ribs
1/2  teaspoon		vegetable oil
1/2  lb.		ground beef I use 90% lean
1/2  teaspoon		minced garlic
1/2  packet		taco seasoning
1/2  cup		cooked brown rice
1/2  cup		pinto beans
1/4  cup		corn kernels thawed from frozen
7-1/2  ounces		petite diced tomatoes
3/4  cup		shredded Monterey Jack cheese divided use
1		cooking spray

Tip: Click on the ingredient links to learn the nutritional information for all the Poblano Pepper ingredients. The serving size for any ingredient in Poblano Pepper may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Lay the poblano peppers on the pan in a single layer.
Bake the peppers for 10-15 minutes or until softened.
Heat the oil in a large pan over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula, until the meat is cooked through.
Add the garlic and cook for 30 seconds.
Add the packet of taco seasoning along with 2 tablespoons of water. Stir to coat the meat in seasoning.
Add the rice, beans, corn, tomatoes and 3/4 cheese to the pan. Remove the pan from the heat and stir to combine.
Divide the meat mixture evenly between the peppers. Top with remaining cheese.
Return the peppers to the oven. Bake for 10-15 minutes or until cheese is melted. Sprinkle with cilantro, then serve.