Black Bean and Rice Stuffed Poblano Peppers

With spicy mustard for mustard month! We chose a jalapeno and wine mustard for this recipe, a tasty mustard with a fun little kick to it. Poblano peppers are the perfect size for stuffing. They hold quite a bit of stuffing so they're sure to fill you up. Get creative!

Ingredients

• 4 poblano peppers
• 2 cups cooked white rice
• 16 ounces black beans
• 4 tablepoons spicy jalapeno and wine mustard
• 1 teaspoon minced garlic
• Chili pepper oil

Cooking Directions

1. Remove the stem and core the poblanos.
2. Preheat oven to 400 degrees.
3. In a mixing bowl, combine cooked rice, black beans, mustard and garlic. Mix well.
4. Spoon rice and bean mixture into poblano peppers. You might have some leftover if your peppers aren’t that large. You can always stuff more peppers!
5. Drizzle peppers with chili pepper oil.
6. Set peppers onto a lightly oiled baking dish and bake at 400 degrees for 20 minutes.
7. Serve!