Stuffed Poblano Peppers
Ingredients
- ¾ cup long-grain white rice
- 4 poblano chili peppers
- 1 ½ cups corn kernels, fresh (from 3 ears) or thawed frozen
- 1 15-ounce can kidney beans, rinsed and drained
- 3 tablespoons extra-virgin olive oil
- kosher salt and black pepper
- 4 ounces goat cheese, crumbled
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