Creating Southwest Stuffed Poblano Peppers is easy when you follow these manageable steps:

1. Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s ready for the stuffed peppers.

2. Prepare the Peppers: Wash the poblano peppers and carefully slice them in half lengthwise. Remove the seeds and membranes to make room for the filling.

3. Cook the Filling: In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.

4. Mix Ingredients: Add the cooked rice, ground meat (if using), black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir until everything is well incorporated and heated through.

5. Fill the Peppers: Carefully spoon the mixture into each poblano half, pressing down gently to pack in the filling.

6. Top with Cheese: Sprinkle the shredded cheese evenly over the stuffed peppers.

7. Bake the Peppers: Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake in the preheated oven for about 25-30 minutes. Remove the foil for the last 10 minutes to allow the cheese to melt and get bubbly.

8. Garnish: Once baked, carefully remove the peppers from the oven. Garnish with fresh cilantro and serve immediately if desired.

9. Enjoy: Allow the peppers to cool slightly before digging in. Serve with sour cream or Greek yogurt for added creaminess.

This recipe provides a great combination of flavors and textures, yielding delicious results worth savoring!