Stuffed poblanos

Stuffed poblanos

8-10 poblano peppers
1 pound bison meat, browned
1/2 yellow onion cooked in bison grease until translucent (I push the meat to the sides of the pan and put the onion in the middle to soften)
4 garlic cloves, minced and added to onion and bison. Cook for a minute or two.
Garlic powder, onion powder, chili powder, kosher salt, cracked black pepper,
paprika, cumin
1 cup brown rice, cooked in beef stock and water (1/2 stock, 1/2 water)
1 can tomato sauce
1 can fiesta corn with red and green peppers (hard to find this organic)
1 can black beans, drained and rinsed
Grated Monterey Jack and Tillamook medium cheddar cheese.

Preheat oven to 350.  Cut tops off peppers and cut a slit down the front.
Remove seeds and membranes.  Cover the bottom of a baking dish
with tomato sauce. Add remaining tomato sauce to the browned bison.
Add corn and 3/4 of the cooked rice to the bison mixture. Stir well.
Stuff each pepper and place on top of tomato sauce. Top with grated
cheese. Cover with foil and bake 50 minutes. Remove foil and brown
under the broiler until cheese is bubbly and browning.