And another.  To be honest my family (other than myself) didn't love this, but I still think it is a good recipe:

Stuffed Poblano Peppers

• 1/2 lb. pork shoulder, cooked and shredded 

• 1/2 cup rice — cooked

• 1/2 cup black beans — rinsed and drained

• 3 cloves garlic — minced

• 1/2 cup corn kernels

• 2 sprigs cilantro — snipped

• 2 teaspoons dried parsley

• 1/2 teaspoon dried basil

• 1/8 teaspoon white pepper

• 1/2 teaspoon chili powder

• 4 poblano peppers — with tops, membranes & seeds removed

• 1/2 cup crushed tomatoes

• 1/2 cup water

• 2 ounces Cheddar cheese — shredded

Combine the pork, rice, beans, garlic, corn, cilantro, parsley, basil, white pepper, and chili powder in a bowl. Toss to mix well. Divide the rice mixture into 4 portions, and spoon a portion into each of the peppers.

Pour the tomatoes and water into an electric slow cooker; place the peppers, upright, in the cooker. Cover and cook on LOW for 4 to 6 hours. Transfer the peppers to serving plates, and top each with a generous spoonful of hot tomatoes and shredded cheese.

The pork is from Heffron Farms and the peppers, corn, garlic and tomatoes are grown locally. The beans are from Carlson-Arbogast Farm and the cheese is from Grassfield Cheese.