Stuffed Poblano Pepper Skillet for 4

Instructions:

1. Slice a vertical slit down the side of each poblano pepper and use a spoon to scrape out the seeds and white membranes.
2. Heat 1 tbsp olive oil in a 12-inch cast-iron skillet over medium-high heat.
3. Place peppers cut-side down in the skillet for 3-4 minutes until skins are blistered and charred. Remove peppers and set aside on a plate.
4. In the same skillet, add the lean ground beef and cook until browned and crumbled.
5. Stir in the diced onion and garlic, sautéing for 3-5 minutes until the onion is translucent.
6. Stir in the cumin, smoked paprika, salt, and black pepper.
7. Fold in the cooked white rice, black beans, and corn. Stir constantly for 3 minutes until the mixture is heated through.
8. Push the filling into a compact layer in the center of the skillet or scoop the filling directly into the charred poblano peppers.
9. Top with shredded Pepper Jack cheese and cover with a tight-fitting lid for 5 minutes until the cheese is melted.
10. Drizzle with fresh lime juice and garnish with chopped fresh cilantro before serving.