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Stuffed Poblano Peppers
- 3/4 cup long-grain white rice
- 4 poblano chili peppers
- 1 1/2 cups corn kernels, fresh (from 3 ears) or thawed frozen
- 1 15-ounce can kidney beans, rinsed and drained
- 3 tablespoons extra-virgin olive oil
- 4 ounces kosher salt and black pepper
Directions:View on Real Simple
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