Stuffed Poblano Peppers

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Spray a baking sheet lightly with nonstick cooking spray and set aside.
2. Slice 4-6 poblano peppers in half and remove the seeds and membrane. Rub with half of the 2 tablespoons olive oil. Arrange the peppers on the prepared baking sheet, then bake for 10-12 minutes until softened.
3. While the peppers are baking, heat the remaining half of the olive oil in a large skillet and cook 1 ¼ cup diced onion until soft and translucent, about 5 minutes.
4. Add 1 pound lean ground beef, 1 teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder, ½ teaspoon chipotle chili powder, ½ teaspoon ground coriander, and ½ teaspoon black pepper to the skillet and cook for 7-10 minutes, breaking up the meat as it cooks until it is browned and no pink remains.
5. Add 1 cup cooked white rice, 1 cup drained and rinsed black beans, 1 cup frozen corn, 1 (15-ounce) can fire-roasted tomatoes, and half of the 1 ½ cups shredded Mexican cheese blend. Stir to combine, then divide the mixture evenly between the roasted poblano pepper halves. Sprinkle the tops with the remaining half of the cheese.
6. Bake for 10 minutes until heated through and the cheese has melted on top. Top with ¼ cup chopped fresh cilantro and serve warm.