Poblano Peppers Recipe

Prepare the Poblanos:
Preheat your oven to 400°F (200°C). If you're using a grill, heat it to medium-high. Cut the tops off the poblano peppers and remove the seeds and membranes. Place the peppers on a baking sheet and drizzle with olive oil. Roast in the oven for about 20 minutes or until the skin is blackened and blistered. If grilling, place the peppers directly on the grill and rotate until the skin is charred.
Sauté the Filling:
While the peppers are roasting, heat a pan over medium heat and add a little more olive oil. Sauté the chopped onion and minced garlic until softened and fragrant, about 4 minutes. Add in the cooked rice (or quinoa), black beans (if using), cumin, chili powder, salt, and pepper. Stir to combine, and cook for another 5 minutes. Remove from heat and stir in the shredded cheese until melted and evenly mixed.
Stuff the Peppers:
Once the poblano peppers are roasted and cooled slightly, carefully peel off the charred skin (it should come off easily). Fill each poblano with the rice and cheese mixture, pressing gently to stuff them evenly.
Serve:
Arrange the stuffed poblanos on a platter, garnish with fresh cilantro, and serve immediately with a side of salsa or guacamole for extra flavor