Think of these like a tortilla-free version of enchiladas; the cheese is mixed in with rice and black beans for a hearty, cheesy, protein-based inside, and the whole thing is covered with a zesty salsa verde that’s made with a simple mix of roasted tomatillos, cilantro, and lime juice.
For the peppers:
6 poblano peppers, sliced in half and seeds removed
2 cups cooked brown rice
1 cup shredded cheddar cheese
2 cloves garlic, peeled
1 cup cooked black beans
For the salsa verde:
¼ cup cilantro leaves
2 cloves garlic
5-6 large tomatillos, peeled and rinsed
¼ cup lime juice
Slice the tomatillos in half. Heat a dry, large, stainless steel saucepan over medium-high heat, then add the tomatillos, cut side down, and cook until browned, then flip. One the tomatillo is softened and browned on both sides, transfer to a large food processor fitted with an S blade. You may have to work in batches.
Add to the food processor the lime juice, cilantro, and garlic. Process until pureed and smooth.
In a large bowl, combine the cooked brown rice, cheddar cheese, and black beans.
Arrange the poblanos skin side down in a 9×13” greased casserole dish. Fill each poblano with the rice and black bean mixture.
Pour the salsa verde evenly over the poblanos. If baking immediately, bake in a preheated 350*F oven for 35-40 minutes or until the poblanos have softened all the way through and the cheese has melted.
If freezing, wrap tightly and store for up to one month. Thaw in the fridge overnight and then bake in a preheated oven of 350*F for 35 minutes or until the poblanos has softened and the cheese mixture has melted.