Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures it’s nice and hot when you’re ready to bake your stuffed peppers.

Roast the Poblano Peppers: Roast the poblano peppers by either placing them under the broiler or cooking on a dry skillet over medium-high heat. Turn them occasionally until the skin is blistered and blackened. Once done, place them in a bowl and cover with plastic wrap for about 10 minutes. This steaming process will make peeling the skin much easier.

Prepare the Peppers: Once cooled enough to handle, peel the skin off gently. Carefully slice each pepper in half lengthwise and remove the seeds and membranes to get rid of any extra heat.

Cook the Filling: In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic, cumin, chili powder, salt, and pepper. Stir and cook for another minute until everything is fragrant.

Combine the Ingredients: Add the diced tomatoes, black beans, corn, and cooked rice into the pan. Stir well to combine everything and cook for 3-5 minutes until it’s heated through. Once mixed together nicely, remove from heat and stir in the chopped cilantro.

Stuff the Peppers: Spoon the filling equally into each poblano half, pressing lightly to pack the mixture in nicely without breaking the peppers.

Bake the Stuffed Peppers: Arrange the stuffed peppers in a baking dish and sprinkle the shredded cheese abundantly over each one.

Bake Until Golden: Place them in the oven and bake for about 15-20 minutes, or until the cheese is melted, bubbly, and slightly browned on top.

Cool and Garnish: Once out of the oven, let them cool for a few minutes. You can garnish with extra fresh cilantro and, if you like a little kick, drizzle with chili oil or sprinkle some chili flakes on top.

Serve & Enjoy: Serve the stuffed peppers warm, with lime wedges on the side for squeezing over the top. They make for a deliciously satisfying vegetarian main or a vibrant side dish!