Stuffed Poblano Peppers

Happy it's-almost-Friday! I have been cooking so much during quarantine that I've stated seeking out new recipes to mix things up a bit. This recipe came about because of an accident. I had placed a Walmart grocery delivery order for some peppers and accidently ordered poblano peppers. When my order was delivered, I realized how huge these were and figured they would be good to stuff instead and serve for dinner. These turned out to be delicious and easy to make. Below is the recipe I made (I had 4 extra large peppers and did have some stuffing left over at the end).

Ingredients
-4 extra-large poblano peppers
-1 lb lean, grass-fed ground beef
-1 small white onion (chopped)
-1 small can corn
-1 small can black beans
-1/2 cup long-grain white rice
-1 small jalapeno, chopped
-3 cloves garlic
-1 small can diced tomatoes
-3 tablespoons fresh cilantro
-Shredded cheese
-1 packet taco seasoning
-salt and pepper

Directions
1. Chop the onion, mince the garlic, and combine with the grass-fed beef and cook thoroughly on the stovetop. Add the taco seasoning per the directions on the packet.
2. Cook the rice.
3. Slice the poblano peppers in half lengthwise and remove the seeds and stem. Place on a baking sheet coated with cooking spray and bake for 15 minutes at 350 degrees F, or until soft. Remove from oven.
4. In a large bowl, combine the cooked ground beef, cooked rice, corn, black beans, diced tomatoes, chopped jalapeno, diced tomatoes, and fresh cilantro. Season with salt and pepper and mix.