Vegetarian Stuffed Poblano Peppers

• 4 Poblano pepper, large
• 2 tbsp Olive oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 2 tsp Ground cumin
• 400 g Canned black beans
• 200 g Canned corn
• 200 g Queso Oaxaca
• 250 g Salsa
• 15 g Fresh coriander
• 1 Lime

1. Heat the oven to 220°C (430°F). Put the poblano peppers on a baking tray and rub all over with 1 tbsp of the olive oil.
2. Roast the peppers for 12 to 15 minutes, turning once, until blistered and starting to soften. Tip them into a bowl, cover, and leave for 10 minutes so the skins loosen.
3. Meanwhile, warm the remaining 1 tbsp olive oil in a frying pan over a medium heat. Add the yellow onion and cook for 6 to 8 minutes until softened, then stir in the garlic and ground cumin for 1 minute until fragrant.
4. Add the canned black beans and canned corn, then cook for 3 to 4 minutes until hot. Stir in half the queso oaxaca and 100 g of the salsa, then take off the heat.
5. Reduce the oven to 200°C (390°F). Peel away most of the loosened pepper skin, then cut a slit lengthways and remove the seeds, keeping the peppers intact at the stem.
6. Spoon the bean mixture into the peppers and set them snugly in a baking dish. Spoon over the remaining salsa and scatter over the remaining queso oaxaca.
7. Bake for 12 to 15 minutes until the peppers are tender and the cheese is melted and bubbling. Finish with fresh coriander and serve with lime wedges for squeezing over.

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