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This is a delicious vegetarian meal served with a simple side salad of garden lettuce, avocado and cilantro. You can make the peppers as spicy as you like; we are wusses and use about 3/4 of a tablespoon of chili powder, but I know others that would want more.

This recipe fills four large poblano peppers, creating eight filled halves. I reserve two halves before the cheese and oven step to put in the refrigerator for leftovers, since six halves is usually enough for my crew around here. Later, I just add the cheese and heat them up for a quick meal.

1 onion, chopped
1 red bell pepper, seeded and chopped
2 cloves of garlic, minced
1/2 cup already cooked brown rice
1 can chickpea/garbanzo beans, rinsed and drained
1 can fire roasted tomatoes
1/2 to 2 Tablespoons chili powder
1 Tablespoon cumin
salt and pepper to taste
4 large poblano peppers, cut in half, seeded and stems removed
8 oz Mexican style shredded cheese

Preheat oven to 400˚F.

In a large pan, sauté the onion, pepper and garlic until soft, about 10 minutes. Add in rice, beans, tomatoes, and spices, and stir to combine. Simmer until all the moisture is gone.

Place the poblano halves in a Pyrex cooking pan and fill them with the bean/tomato mixture. Sprinkle the top of them with the cheese and bake for 15-20 minutes. Serve immediately.

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