Flavorful stuffed poblano peppers filled with a savory mixture of rice, beans, vegetables, and cheese, then baked to perfection.

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Preheat oven to 375°F (190°C).
Roast the poblano peppers over an open flame or under a broiler until skins are charred. Place in a covered bowl or plastic bag to steam for 10 minutes, then peel off the skins.
Carefully slice each pepper down one side and remove seeds and membranes.
Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3–4 minutes.
In a large bowl, combine cooked rice, black beans, corn, sautéed onion and garlic, cheese, cumin, chili powder, salt, and pepper.
Stuff each poblano pepper with the rice mixture and place in a baking dish.
Spoon salsa over the stuffed peppers.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
Garnish with chopped cilantro before serving.