This recipe is from meatballsandmilkshakes.com
2 cups cooked brown rice
1 cup corn, preferably fresh and cut off the cob after being cooked
1 1/2 cups black beans, drained and rinsed
1 cup crumbled feta (or queso fresca), plus extra for on top
3 tablespoons minced cilantro
1 teaspoon cumin
1/4 cup green tomatillo salsa, plus extra for serving
Slice one side of the poblanos lengthwise and roast at 375 degrees for 15 minutes until softened. Allow to cool a little and then remove seeds.
Meanwhile, combine rice, corn, beans, feta, cilantro, cumin, and salsa. Stuff the mixture into the poblanos and place on baking sheet slit side up. Sprinkle stuffed opening with extra feta. Bake at 375 degrees for 20 minutes, until the top begins to brown. Let rest for a few minutes before serving with extra salsa.