Stuffed Poblano Chiles

I love stuffed foods: cabbage, bell peppers, jalapenos, winter squashes, eggplant and last night these poblano peppers. The thing about poblano peppers are they aren't hot. There really isn't any heat to them, which makes them a wonderful item to stuff. I have a few other recipes for Stuffed Poblano on the blog but they all have faux meat/cheese in them. You can use the search on the right if you'd like to see those recipes. Before you start assembling the peppers, get your steamer basket going with a lid.

• 2 large fresh poblano chile peppers
• 1 cup prepared yellow rice (I used Zataran's prepared according to package directions)
• 3/4 cup pinto beans, rinsed and drained
• 1/4 cup frozen corn, thawed
• 1/2 cup salsa
• 1 scallion, sliced
• chopped cilantro, I used about 1/4 cup (use however much you want)

Split the peppers across the top (not all the way through) and down the center, making a T. Carefully remove the seeds and membranes. Rinse with water to get all those seeds out.

In a bowl combine the remaining ingredients. Stir well. 

Stuff the peppers with the mixture. Be careful not to break the peppers in half.

Place the peppers in the hot steamer basket and cover. Steam for about 10 minutes or until they are tender.

Gently remove from steamer and plate.

I served the extra rice on the side and used Brand New Vegan's Cheese Sauce that I made last week and some more salsa to garnish the peppers. 

These were awesome!!! I will definitely be making these again. Enjoy!!!