Cheesy Stuffed Poblano Peppers

1. Turn broiler on to 500°F with one rack in the centre, and one 6 inches from the top. Line a baking sheet with foil. Cut poblano in half lengthwise and remove stem and seeds. Place peppers on baking sheet, skin side down. Broil on centre rack for 1012 minutes, until slightly softened and golden. Monitor to prevent burning.

2. Meanwhile, rinse and drain basmati rice in a fine mesh sieve. To a small pot add rice, 1¼ cups water, crumbled stock cube, rice spice and 2 tbsp. salsa blend. Stir well and bring to a boil. Reduce heat to low, cover with a lid and cook for 1214 minutes or until grains are tender. Once cooked, remove from heat and keep lid on until ready to serve.

3. Peel garlic and trim ends. Chop garlic. Meanwhile, drain and rinse black beans in a sieve. Heat 1 tbsp. olive oil in a large non-stick skillet over medium-high. Once hot, add onion and cook 23 minutes until softened. Add 1/3 cup water, garlic, cumin, beans, corn and cook for 45 minutes, mashing some of the beans with spatula. Season to taste with salt and pepper. Stir in two-thirds of the cheese blend.

4. Once peppers are cooked, remove sheet from oven and spoon filling into peppers. Sprinkle remaining cheese blend over top and place back in oven on the top rack. Broil for 23 minutes until cheese is melted. Monitor closely to prevent burning.

5. Heat the same skillet over medium and add 2 tbsp. water, remaining salsa blend and chipotle in adobo to taste. Cook 23 minutes until warmed through. Season to taste with salt and pepper. Pick and chop cilantro.

6. Divide rice on one half of serving plates. Serve sauce beside and top with peppers. Garnish everything with cilantro and pumpkin seeds. Enjoy!