Preheat oven to 350 degrees F (175 degrees C)

Roast clean and dry poblano peppers directly on top of cooktop electric, gas or BBQ grill. Turn once charred on each side. They will look black. Don’t worry this is perfect.

Now placed your charred roasted poblano peppers in a bowl and cover with plastic wrap so that it can cool and do its magic steam process to make the peppers easier to peel.

Gently peel the charred roasted poblano peppers. Do not run them under water. Instead, use your hands or please use a paper towel to remove the skin. Cut a slice diagonally on the side being careful not to cut all the way through. Just enough to make a peek hole to place your delicious stuffing inside and then remove the seeds.

In a large frying pan or wok, add your olive oil, onion and stir fry just until translucent and then add your diced sweet potatoes. Add 2-3 tablespoons of water and place a lid on your pan for about 2 minutes and then remove lid and finish to cook until your sweet potatoes are just cooked and can piece with a fork. The water in the pan should be by evaporated now.

Add your cooked brown rice, black beans, corn, taco seasoning and salt and pepper to taste and toss well until well incorporated. Add the cream cheese and mix well. Take the rice mixture off the heat and set aside.

Spray a baking dish with a little cooking spray and then place the salsa on the bottom on the dish.

Stuff the cooked rice mixture into each of the prepared Poblano Peppers and place the stuffed poblano peppers on top of the salsa lined baking dish. Sprinkle grated cheese on top of the stuffed poblano peppers and bake for 15- 20 minutes or just until the cheese is melted (you can also broil for 2 minutes to save on time. Remove from oven.

Garnish with fresh cilantro if desired and enjoy!