Stuffed Poblano Peppers

Stuffed Poblano Peppers 4 large poblano peppers 4 oz cream cheese softened 2 cups pepper jack cheese (reserve 1/2 cup for topping) 1/4 cup diced onion 3 garlic cloves minced 2 cups cooked chicken 1/2 cup corn (I used frozen) 1/2 cup black beans drained 1/2 cup diced tomatoes 1/4 teaspoon cumin 1/2 teaspoon smoked paprika 1/2 teaspoon salt 1/4 cup chopped cilantro Sour cream and salsa if desired for garnish Preheat oven to 400 degrees Rinse and dry peppers. Cut a thin slice off the sides and carefully remove the seeds. In a large bowl add in all the ingredients and mix until combined. Divide the filling among the peppers until they are stuffed. Bake 30 minutes or until the peppers are soft. Then divide the other 1/2 cup of cheese on top. Then switch the oven to broil and cook 1-2 minutes until slightly charred and cheese is melted. Remove from oven let cool slightly and garnish with sour cream and salsa if desired.