Veggie Stuffed Poblanos

This healthy twist on chile rellenos is so packed with flavor, you'll never guess it's good for you!

• 3 Poblano Peppers
• 1/2 Cup Panko Bread Crumbs
• 1 Beaten Egg
• 1/4 Cup Prepared Whole Grain Rice
• 1/2 Can Black Beans
• 1 Chopped Onion
• 1 Package Soy Chorizo
• 2 Roma Tomatoes
• 3 Cloves Garlic 
• 1 Teaspoon Cumin
• 1 Teaspoon Coriander
• 1 Tablespoon Fresh Cilantro
• Juice from 1/2 Lime
• 1 Cup Shredded Jack
• 1/2 Cup Mozzarella

Make one slice down the center of the poblano and de-seed.  Place in broiler or use a kitchen torch to blacken the outside of the poblano.  Once evenly bubbled and black, place in a plastic bag to make the skin peeling much easier.  Meanwhile, place the garlic, cilantro, onion, tomato, and black beans in the food processor to chop roughly.  Add the mix and the chorizo to a pan on medium heat.  Add the rest of the seasonings and lime juice.  Stir occassionally and reduce sauce for 15-20 minutes.

Peel the skin off the poblanos, then dip in beaten egg and coat outside with panko breadcrumbs.  Bake panko side down for about 20 minutes on 450 or until golden brown.  Stuff the peppers with rice and chorizo mixture, then top with cheeses.  Place the peppers in the oven on hi broil until the cheese is brown and bubbly.  Serve with sour cream.