Serves 8 -16 (whole or 1/2 pepper)
4 cups cooked Spanish Rice
2 cans Black Beans, rinsed and drained
1 can Queso Blanco
Sea Salt to taste
Lime Zest to taste
8 Poblano Peppers

Preheat oven to 450 degrees.
Halve the Poblano Peppers and remove the seeds.
Mix the cooked rice and black beans together. Fill the cavity of each of the peppers with the mixture. Season the top with salt. Place in a greased 13x9 casserole dish.Bake in the oven for 30 minutes. Remove from oven and top with the queso blanco cheese sauce. Garnish with some lime zest.

Spanish Rice
1 oz. olive oil
1 T butter
1/2 onions, finely chopped
1/2 green bell peppers, seeded, ribs removed, and diced
1/2 cup whole kernel corn
1 1/23 T minced garlic
1 cup long-grain white rice
4-ounce can tomato sauce
1 cups water
1 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon cumin

Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, and corn and sauté until soft, about 3 minutes. Add the garlic and cook for another minute while stirring. Add the rice and stir together to mix. Add the tomato sauce and the chicken stock carefully. Season with the salt and pepper, and add the cumin, if using. Bring to a boil, lower the heat, cover, and simmer for 20 to 25 minutes, until the rice is done, stirring once or twice.