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

 * 1) Preheat oven to 400 °F.
 * 2) Slit each pepper lengthwise so peppers can later be stuffed with rice filling. Carefully remove loose seeds and veins, keeping stem intact.
 * 3) Rub pepper generously with oil and place on baking sheet.
 * 4) Combine rice, sour cream, 1 cup cheese, corn and cilantro in a medium bowl. Season with salt and pepper.
 * 5) Divide mixture to stuff each pepper; sprinkle with remaining cheese.
 * 6) Bake in preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through.
 * 7) Garnish with cilantro.