Cornbread Stuffed Peppers

My husband and I LOVE chile relleno, the bite from the pepper, the oozing cheese, the battered and deep fried skin - everything about it scream so unhealthy, yet so tasty! So, a while back, we had some friends coming over for dinner and decided to do a healthier version of a grilled pepper meets chile relleno.  We came up with this recipe inspired by a trip to Joe's Taco Lounge in Mill Valley, California.  At Joe's the Cornbread Chile Relleno is a Rachel Ray recommended plate of goodness, where a poblano is grilled, and stuffed with cheese and cornbread, it's then served on a plate of red pepper sauce.  Here's our rendition - let me know if you make any changes, would love to try out different variations! 

Ingredients:
3 large red peppers cut in half, stems intact
4 cups spinach chopped (fresh is best!)
1 cup sliced portabello mushrooms
1 can black beans drained and rinsed
2 cups cubed corn bread (I used a Trader Joe's box version, and cut it into 1" cubes)
2 jalapeño peppers minced
1/2 cup frozen corn
2 sticks of scallions chopped
4 cloves garlic minced
1 tomato diced
1 tablespoon cumin powder
2 tablespoons taco seasoning (or to taste)
1 tablespoon olive oil 
4 tablespoons chopped cilantro
1/2 cup shredded cheese of your choice (I used Mexican blend)
Salt to taste

Method:
Preheat oven to 350 degrees.  Place the red pepper halves in a baking pan with a shallow bed of water, put the pan on the top rack in the oven for about 12-15 mins (peppers should be soft), broil for 3 mins (just to char the tops a little!).  It's important to keep the stems on the peppers because it helps to hold the shape of the pepper once it's stuffed.

While the peppers are cooking, heat the oil in a non-stick pan, and cook the scallions, jalapeños and garlic; next add the frozen corn kernels, cook for a couple of minutes.  Slowly add the black beans and diced tomato - cook a few moments.  Add the spinach and cook it down about 1/2 way (not completely wilted) and the mushrooms.  Next add the cumin powder, salt and taco seasoning, stir and cook for another couple of mins.  Last, gently fold in the corn bread cubes and cilantro.  

Assembly is pretty simple, remove the peppers from the tray, dump the water and dry the tray out (reuse=fewer dishes to clean!).  Keep the oven at 350.  Spoon the mixture into the peppers, and place the pepper back into the baking dish, top with shredded cheese.  Place in oven for 6 minutes, just need to melt the cheese down - option to broil for 2 minutes after for a crispy cheese topper.  

We served this with a chopped Mexican salad, tomato rice and salsa.