Rio Bravo Rice-stuffed Poblanos

== Description ==
Makes 6 servings
== Ingredients ==
* 6 large poblano peppers 
* cooking oil 
* 3 cups cooked long grain rice 
* ⅔ cup sour cream 
* 1½ cups shredded smoked gouda or Cheddar cheese, divided 
* 1 cup frozen corn kernels, thawed 
* ⅓ cup chopped cilantro leaves plus additional for garnish 
* salt and pepper to taste 
== Directions ==
# Preheat oven to 400 °F. 
# Slit each pepper lengthwise so peppers can later be stuffed with rice filling. Carefully remove loose seeds and veins, keeping stem intact. 
# Rub pepper generously with oil and place on baking sheet. 
# Combine rice, sour cream, 1 cup cheese, corn and cilantro in a medium bowl. Season with salt and pepper. 
# Divide mixture to stuff each pepper; sprinkle with remaining cheese. 
# Bake in preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. 
# Garnish with cilantro.
Category:Cheddar Recipes
Category:Corn Recipes
Category:Smoked gouda Recipes
Category:Long-grain rice Recipes
Category:Mexican Vegetarian
Category:Vegetarian Side Dish Recipes
Category:Sour cream Recipes
Category:Cilantro Recipes