Cheesy Corn Stuffed Peppers
3-4 poblano peppers
2 cups frozen corn
½ cup chopped green onions
½ cup chopped red bell pepper
1 small can chopped green chilies
2 tablespoons chopped cilantro
½ cup chopped Roma tomatoes
1 cup shredded Monterey Jack Cheese
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
Cut peppers in half length wise and remove seeds and membranes. Combine corn, green onions, red bell pepper, green chilies, cilantro, tomatoes and cheese, cumin, chili powder and garlic powder and mix well. Fill each pepper half with the corn mixture and place in a 12” Dutch oven. Cover and cook over medium heat for approximately 30-35 minutes or until peppers are tender and filling is thoroughly heated.