6 poblano peppers
1 can of black beans, drained and rinsed
1/2 cup of cojita cheese
1/ cup of orange and yellow bell pepper, diced
1/2 small sweet yellow onion, diced
1 cup of frozen sweet yellow corn, thawed
3 tbsp cilantro, chopped
1 zucchini, diced
1 large handful of grape tomatoes, sliced
salt and fresh cracked pepper to taste
1/2 tsp of cumin
Dash of oregano
Clean the poblano peppers and carefully slit them down the center (be careful not to go all the way through the pepper). Gently remove the seeds from the inside of the pepper. Line a baking sheet with tin foil then place the pepper on top.
Broil until peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY.
Preheat the oven to 350 degrees. Coat a glass Pyrex dish with olive oil cooking spray. Place the roasted peppers in the dish. Carefully stuff each pepper with the black bean mixture. Top each pepper with the remaining cheese.
Place in the oven and bake uncovered for 15 minutes or until the chicken is warmed through and the cheese is melted. Serve with guacamole and fresh salsa.