I picked up these beautiful Poblanos at farmer's market last week. I roasted these peppers, and gently made a slit in the side and carefully removed the core and seeds. I stuffed them with a mixture of black beans, rice, and corn, topped with some queso fresco. In cooler weather I would probably bake them in a chili sauce, but I just served them at room temperature and they were just perfect-spicy and sweet-very summery.
1 1/2 cups cooked rice
1 cup cooked black beans
corn, scraped from 2 ears of corn
1/2 teaspoon of ground cumin
1/4 cup diced onion, sauteed
1 clove garlic, minced and sauteed
Salt and pepper to taste
Combine all of he ingredients.
Gently stuff the roasted peppers with the mixture and top with some crumbled queso fresco.