Stuffed Poblano Peppers

Preheat oven to 400ºF.

Slice peppers in half and scoop out seeds. Microwave the peppers for 1 minute to slightly soften them. Season with salt and pepper. Set aside.

In a large pan with a cover, heat oil and saute onions until soft. Add drained black beans and corn and mix.

Drain tomatoes and reserve juice. Add tomatoes to pan along with rice. Add chicken stock and season with salt, pepper and cayenne. Bring to a boil, then lower heat. Cover pan and allow to cook for about 15 minutes until rice has absorbed liquid.

Spoon a healthy amount of rice mixture into halved peppers. Place peppers in a small roasting pan. Add the reserved tomato juice to the bottom of the pan. Top peppers with cheese.

Cover pan with foil and put into oven for 25 minutes. For the last 5 minutes, take foil off pan.