Stuffed Poblano Peppers

• 6-8 poblano peppers
• Olive oil
• 2 chicken breasts, diced (can substitute ground beef or shredded pork)
• 1 small onion, diced
• 2-3 cloves garlic, minced
• 1 can black beans, drained
• 1 can diced tomatoes, drained
• 1 cup shredded cheddar cheese, divided
• 2-3 jalapeno peppers, diced (Remove seeds and membranes for less heat)
• 2 teaspoons cumin
• Salt & pepper

Directions

1. Preheat the broiler. Broil the poblanos until they are black and blistered. Remove them from the broiling pan and place in a large bowl; cover with plastic wrap and allow to cool.
2. Preheat the oven to 350° F.
3. Heat some olive oil in a large, heavy skillet.
4. Season the chicken with salt, pepper, and cumin. Brown until cooked through. Remove from pan and keep warm.
5. Add a little more olive oil if necessary and sauté the onions and garlic for a few minutes, until soft.
6. Stir in the tomatoes, beans, and cooked chicken and remove from heat.
7. Peel the poblano peppers. The blackened skin should come off easily.
8. Make a slit in each pepper and remove the seeds and membranes.
9. Put a small amount of cheese in the bottom of each pepper (about 2 tablespoons) and stuff with the chicken mixture.
10. Line the peppers up in a baking dish.
11. Sprinkle the leftover cheese over the top and bake for 20-30 minutes until the cheese is melted and everything is heated through.
12. Serve with rice.