Instructions

Prepare the Peppers:

1. Place Poblano Peppers on Baking Sheet lined with aluminum foil. If you are not using non-stick aluminum foil, coat the foil with avocado oil to prevent sticking.
2. Place under broiler until Peppers blister and char. Rotate Peppers to blister and char on all sides.
3. When the Peppers have slightly cooled, peel off the skin of the Peppers.
4. Make a vertical slit from the top of the Pepper.
5. Open slightly to reveal seeds and membrane. At the top of the inside of the pepper, cut the seed membrane across horizontally across the top.  Spoon out membrane and seeds.

Make the Stuffing:

1. Cook Rice according to package directions.
2. Dice Onion.
3. Slice off one segment of the additional uncooked Poblano Pepper. Finely dice that segment to create about ¼ cup of diced pepper.
4. Strain Black Beans.
5. Over medium heat, brown Ground Beef with a touch of Salt and Pepper.
6. Once browned, strain fat from Beef and set aside.
7. In same pan over medium heat, add 1 teaspoon of Avocado Oil.
8. Add Onion, Peppers, Salt and Pepper and sauté until Onions and Peppers start to soften.
9. Press in two cloves of Garlic. Let sauté for about a minute more.
10. Add cooked Rice, Black Beans, Tomatoes, Salt, Pepper, Cumin. Add back the Beef.  (Note: you can substitute Salsa for the Tomatoes.  If you do, leave out additional salt.)
11. Continue to cook until thoroughly incorporated and remove from the stove.

Put it all together and Bake it:

1. Spoon Stuffing into Peppers until they are thoroughly stuffed. (Note: if you are going to bake these later, cover them with aluminum foil and place into refrigerator until you’re ready to bake.  Be sure to let them come to room temperature before baking)
2. Top stuffed Peppers with Monterey Jack Cheese
3. Bake at 350°F for 15-20 minutes until Cheese is melted and light golden brown.

Top with Avocado Cilantro Dressing (optional) and Enjoy!