Vegetarian Stuffed Poblano Peppers

Ingredients:

• 4 large poblano peppers, tops cut off and seeds removed
• 1 cup cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup shredded Monterey Jack cheese
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 1/2 cup diced tomatoes
• 1/2 cup chopped onions
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Place poblano peppers in a baking dish.
2. In a bowl, mix cooked rice, black beans, corn, diced tomatoes, onions, and Casa de S.A. seasoning.
3. Stuff each poblano pepper with the mixture and top with shredded cheese.
4. Drizzle with olive oil and bake for 25-30 minutes, until peppers are tender and cheese is melted.