Created by TeresaS on March 2, 2016
Step 1: Preheat oven to 375°F. In a large bowl, mix beans, rice, corn, tomato, zucchini, onion, garlic, chile powder, cilantro, oil, salt and black pepper. (Stuffing mixture can be prepared 1 day in advance and stored in a container in refrigerator, tightly covered with plastic wrap.)
Step 2: Spray a large roasting pan with cooking spray. Mound 1/2 cup stuffing mixture into each poblano pepper half and place in roasting pan. Cover with aluminum foil and bake for 40 to 45 minutes. Uncover, sprinkle with cheese and bake for another 10 minutes.
Step 3: To serve, top each stuffed pepper half with 1/2 tablespoon sour cream.
Step 4: Serve immediately.