Poblano peppers (fresh version of the ancho) can be as mild as a green bell or as spicy as a serrano. We also use them for Green Chili Stew and enchilada sauce. Ingredients 8 large poblano peppers 1 can (15 ounces) black beans, rinsed and drained 1 medium zucchini, chopped 1 small red onion, chopped 4 garlic cloves, minced 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained 1 cup cooked brown rice 1 tablespoon ground cumin 1 to 1-1/2 teaspoons ground ancho chili pepper 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup shredded Mexican cheese blend, divided 3 green onions, chopped 1/2 cup sour cream Directions 1) Broil peppers 3 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes. This can also be done on an outdoor grill and the blackened peppers can be placed in a plastic bag. 2) Meanwhile, in a small bowl, coarsely mash beans; set aside. 3) In a large nonstick skillet, cook and stir zucchini and onion until tender. 4) Add garlic; cook 1 minute longer. 5) Add corn, tomatoes, rice, seasonings and beans. Remove from heat; stir in 1/2 cup cheese. Set aside. 6) Preheat oven to 375°. Peel charred skins from poblanos and discard. Cut a lengthwise slit through each pepper, leaving stem intact; discard membranes and seeds. 7) Spoon 2/3 cup filling into each pepper. 8) Place peppers in a 13x9-in. baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and remaining cheese during last 5 minutes of baking. Serve with sour cream.