Brown Rice & Bean Stuffed Poblano Peppers

Preheat oven to 450ºF. On a baking sheet place peppers and cook for 15 minutes until crisp/tender. Remove from oven once cooked.

Meanwhile, in a skillet over medium high heat add oil, onions, and garlic. Cook 2 minutes, add chicken stock and rice, and all the seasonings. Bring to simmer and cook according to rice package directions.

Once rice is cooked, taste, adjust seasoning if needed and add in cilantro and beans. Stir, and pile heaping spoonfuls into pepper halves. Top filling with bacon (if using) and cheese.

Bake 10-15 minutes until cheese is bubbly. Garnish with extra cilantro and cojita cheese. Enjoy!