Mexican Rice Stuffed Poblano Peppers

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook the rice according to package instructions then set aside.
3. In a large pan, heat the vegetable oil over medium heat. Add the onions and garlic and sauté until soft and fragrant.
4. Add the cooked rice, black beans, corn, tomatoes, cilantro, and half of the cheese to the pan. Season with salt and pepper, then stir until well combined.
5. Cut a slit down one side of each poblano pepper, then remove the seeds and membranes.
6. Fill each pepper with the rice mixture, then place them on a baking sheet.
7. Sprinkle the remaining cheese over the stuffed peppers, then bake for 20-25 minutes, or until the peppers are soft and the cheese is melted and bubbly.
8. Serve hot, garnished with additional cilantro if desired.